Here is my favorite low carb ground turkey casserole, with cream cheese, baby spinach, cheddar, and simple seasonings that come together in one easy dish.
This casserole is my go-to when I want comfort food without all the carbs. It’s become a weeknight staple in our house because it’s filling, tasty, and I can have it on the table in under an hour. Plus, leftovers are great for lunch the next day!
Why You’ll Love This Ground Turkey Casserole
- Low-carb and keto-friendly – This casserole fits perfectly into your low-carb lifestyle without sacrificing flavor or satisfaction.
- Quick and easy – Ready in under 45 minutes, this is perfect for busy weeknights when you need dinner on the table fast.
- High-protein meal – Packed with ground turkey, cheese, and eggs, this casserole keeps you full and energized.
- Simple ingredients – Just a handful of basic ingredients you probably already have in your fridge come together to create something really tasty.
- One-dish dinner – Everything bakes together in one pan, which means less cleanup and more time to relax after dinner.
What Kind of Ground Turkey Should I Use?
For this casserole, you can use either 93% lean or 85% lean ground turkey, depending on your preference. The 85% lean will give you a bit more flavor and moisture since it has more fat, while the 93% lean is a leaner option that still works great. If you’re watching your fat intake closely, go with the leaner version, but don’t worry if the fattier option is all you have on hand. Just be sure to drain any excess liquid after browning the meat so your casserole doesn’t end up watery.
Options for Substitutions
This low carb casserole is pretty forgiving when it comes to swaps:
- Ground turkey: Ground chicken, ground beef, or ground pork all work great here. If using beef or pork, you might want to drain some of the extra fat after browning.
- Cream cheese: You can use sour cream or Greek yogurt instead, though the texture will be slightly lighter. If using yogurt, mix it in off the heat to prevent curdling.
- Spinach: Fresh or frozen spinach both work fine. If using frozen, make sure to thaw it completely and squeeze out all the excess water. You can also swap in kale, Swiss chard, or even broccoli florets.
- Cheddar cheese: Feel free to use whatever cheese you have on hand – mozzarella, Monterey Jack, Colby, or a Mexican blend all melt nicely. You can even mix different cheeses together.
- Egg: The egg helps bind everything together, so it’s best to keep it in the recipe for the right consistency.
Watch Out for These Mistakes While Cooking
The biggest mistake with this casserole is not draining the ground turkey well enough after cooking, which can leave you with a watery, greasy dish – press the cooked turkey with paper towels or let it sit in a colander for a few minutes to remove excess moisture.
Another common error is adding the egg while the turkey mixture is still too hot, which can scramble it instead of binding everything together, so let the pan cool for about 5 minutes after mixing in the cream cheese and spinach.
Don’t skip seasoning your ground turkey while it cooks – adding salt and garlic powder during this step makes a huge difference since turkey can taste bland on its own.
Finally, keep an eye on the casserole during the last few minutes of baking because that top layer of cheese can go from perfectly melted to burnt pretty quickly at 380°F.
What to Serve With Ground Turkey Casserole?
Since this casserole is already pretty hearty and low-carb, I like to keep the sides simple and light. A crisp green salad with ranch or Caesar dressing is always a good choice, or you could go with roasted vegetables like broccoli, cauliflower, or Brussels sprouts. If you’re not worried about keeping things low-carb, some garlic bread or dinner rolls are perfect for rounding out the meal. I also love serving this with a side of sautéed zucchini or a cucumber tomato salad for a fresh contrast to the rich, cheesy casserole.
Storage Instructions
Store: This casserole keeps really well in the fridge for up to 4 days. Just cover it tightly with foil or transfer it to an airtight container once it’s cooled down. It actually tastes even better the next day once all the flavors have had time to meld together.
Freeze: You can freeze this casserole for up to 3 months, either as a whole or in individual portions. I like to slice it up first and wrap each piece separately so I can grab just what I need for lunch. Make sure it’s completely cool before freezing to maintain the best texture.
Reheat: Warm it up in the oven at 350°F for about 15-20 minutes if reheating the whole thing, or just pop individual portions in the microwave for 1-2 minutes. If it’s frozen, let it thaw in the fridge overnight first for the most even heating.
| Preparation Time | 15-20 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Easy |
| Servings | 6 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1300-1450
- Protein: 100-110 g
- Fat: 90-100 g
- Carbohydrates: 8-12 g
Ingredients
- 1 lb ground turkey
- 6 oz cream cheese (softened to room temperature)
- 5 oz baby spinach
- 1 cup shredded cheddar cheese
- 1 large egg
- 1/2 teaspoon garlic powder
- black pepper to taste
Step 1: Preheat Oven and Brown the Turkey
- 1 lb ground turkey
Preheat your oven to 380°F.
While it heats, add the ground turkey to a large skillet over medium-high heat, breaking it apart with a spoon as it cooks.
Cook for 5-7 minutes until no pink remains and the turkey is lightly browned.
Drain any excess liquid from the pan—this step is crucial for preventing a watery casserole and allows the cream cheese to bind the mixture properly instead of competing with excess moisture.
Step 2: Create the Creamy Base with Spinach
- 6 oz cream cheese
- 5 oz baby spinach
Reduce heat to medium and add the softened cream cheese to the cooked turkey, stirring constantly for 2-3 minutes until it melts and coats the meat evenly.
Add the baby spinach in batches, stirring after each addition until completely wilted and incorporated.
I find that adding spinach gradually prevents clumping and ensures it distributes evenly throughout the mixture.
The residual heat from the turkey and cream cheese will wilt the spinach quickly without overcooking it.
Step 3: Bind the Mixture and Add Seasonings
- 1 large egg
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- black pepper to taste
Remove the skillet from heat and let it cool for about 1 minute.
Crack the egg into the turkey mixture and stir vigorously for 30-45 seconds until the egg is fully incorporated and coats all the ingredients—this acts as a binder and creates a cohesive casserole texture.
Stir in half of the shredded cheddar cheese, garlic powder, and black pepper to taste.
I like to taste at this point and adjust seasoning generously since the cheese and egg will mellow the flavors slightly during baking.
Step 4: Transfer to Baking Dish and Top with Cheese
- turkey mixture from Step 3
- 1/2 cup shredded cheddar cheese
Transfer the turkey mixture from the skillet to a 9×13 inch baking dish or 8×8 inch casserole dish, spreading it into an even layer.
Top with the remaining half of the shredded cheddar cheese, distributing it evenly across the surface.
This creates a golden, melted cheese crust on top while the filling stays moist underneath.
Step 5: Bake Until Golden and Set
- casserole from Step 4
Place the casserole in the preheated 380°F oven and bake for 20 minutes until the cheese on top is melted and lightly golden and the casserole is heated through.
The filling should be set but still moist.
Let it rest for 3-5 minutes after removing from the oven before serving—this allows the proteins to set slightly, making it easier to portion and serve.
Irresistible Low Carb Ground Turkey Casserole
Ingredients
- 1 lb ground turkey
- 6 oz cream cheese (softened to room temperature)
- 5 oz baby spinach
- 1 cup shredded cheddar cheese
- 1 large egg
- 1/2 teaspoon garlic powder
- black pepper to taste
Instructions
- Preheat your oven to 380°F. While it heats, add the ground turkey to a large skillet over medium-high heat, breaking it apart with a spoon as it cooks. Cook for 5-7 minutes until no pink remains and the turkey is lightly browned. Drain any excess liquid from the pan—this step is crucial for preventing a watery casserole and allows the cream cheese to bind the mixture properly instead of competing with excess moisture.
- Reduce heat to medium and add the softened cream cheese to the cooked turkey, stirring constantly for 2-3 minutes until it melts and coats the meat evenly. Add the baby spinach in batches, stirring after each addition until completely wilted and incorporated. I find that adding spinach gradually prevents clumping and ensures it distributes evenly throughout the mixture. The residual heat from the turkey and cream cheese will wilt the spinach quickly without overcooking it.
- Remove the skillet from heat and let it cool for about 1 minute. Crack the egg into the turkey mixture and stir vigorously for 30-45 seconds until the egg is fully incorporated and coats all the ingredients—this acts as a binder and creates a cohesive casserole texture. Stir in half of the shredded cheddar cheese, garlic powder, and black pepper to taste. I like to taste at this point and adjust seasoning generously since the cheese and egg will mellow the flavors slightly during baking.
- Transfer the turkey mixture from the skillet to a 9x13 inch baking dish or 8x8 inch casserole dish, spreading it into an even layer. Top with the remaining half of the shredded cheddar cheese, distributing it evenly across the surface. This creates a golden, melted cheese crust on top while the filling stays moist underneath.
- Place the casserole in the preheated 380°F oven and bake for 20 minutes until the cheese on top is melted and lightly golden and the casserole is heated through. The filling should be set but still moist. Let it rest for 3-5 minutes after removing from the oven before serving—this allows the proteins to set slightly, making it easier to portion and serve.
