Description
This Irresistible Gluten Free Ground Turkey Casserole is a hearty, flavorful dish combining lean ground turkey with nutrient-rich cauliflower rice and a medley of vegetables. Enhanced with Greek seasonings, creamy sour cream, and a blend of feta and Monterey Jack cheeses, this casserole is perfect for a comforting, gluten-free meal that serves four.
Ingredients
Vegetables and Seasonings
- 4 cups cauliflower rice
- 1 lb mushrooms, thickly sliced into 1/2-inch pieces
- 1 large onion, diced
- 2 bell peppers, diced
- 1/2 cup green onion, chopped
- 2.5 tsp Greek seasoning (such as Cavender’s All-Purpose)
- 1.5 tsp Greek oregano
- 1 tsp Spike seasoning
- salt, to taste
- black pepper, to taste
Proteins and Dairy
- 1.5 lb ground turkey (93% lean)
- 1 cup sour cream (preferably Daisy brand for texture)
- 1 cup feta cheese, crumbled into 1/2-inch chunks
- 1.25 cups Monterey Jack cheese, shredded
Other
- 4 tbsp olive oil (or any neutral oil like avocado oil)
- 1/2 cup chicken broth
Instructions
- Prepare the Vegetables: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced mushrooms, diced onion, and bell peppers. Sauté for about 8-10 minutes until the vegetables are softened and lightly browned. Season with 1.5 teaspoons of Greek seasoning, 1 teaspoon of Spike seasoning, salt, and black pepper to taste.
- Cook the Ground Turkey: Push the cooked vegetables to the side of the skillet and add the remaining 2 tablespoons of olive oil. Add the ground turkey, breaking it apart with a spatula. Cook for 8-10 minutes until fully browned and no longer pink. Stir in 1 teaspoon Greek oregano and adjust seasoning as needed.
- Combine with Cauliflower Rice: Add the cauliflower rice and green onions into the skillet with the cooked turkey and vegetables. Pour in 1/2 cup chicken broth and stir to combine. Cook for another 5-7 minutes until the cauliflower rice is tender and most of the liquid has evaporated.
- Incorporate Sour Cream and Cheese: Remove the skillet from heat and gently fold in 1 cup sour cream, crumbled feta cheese, and half of the shredded Monterey Jack cheese. Mix until all ingredients are well incorporated.
- Prepare for Baking: Preheat your oven to 375°F (190°C). Transfer the mixture into a greased casserole dish. Sprinkle the remaining Monterey Jack cheese evenly over the top.
- Bake the Casserole: Bake in the preheated oven for 25-30 minutes or until the top is golden and bubbly. Allow the casserole to cool slightly before serving.
Notes
- You can substitute ground turkey with ground chicken or lean ground beef if desired.
- Use gluten-free chicken broth to keep the casserole gluten free.
- For an extra kick, add a pinch of red pepper flakes when sautéing the vegetables.
- This casserole can be prepared ahead of time and refrigerated before baking; just add a few extra minutes to baking time if baking cold.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
