Turkey Casserole

Recipe created by Kalyn and Kara - Monday, November 10th, 2014.

Makes 8 servings.

Ingredients

• 6 cups chopped cauliflower
• 1 pound Crimini baby bella mushrooms, washed and sliced
• 4 cups cooked leftover turkey or chicken
• 1 onion, chopped
• 2 tbsp olive oil
• 1 tsp. dried thyme
• 1 tsp. poultry seasoning
• salt and fresh ground black pepper to taste
• 1 cup coarsely grated Mozzarella cheese

Sauce Ingredients

• 1 cup sour cream (regular or light, but do not use fat free which has added sugar)
• 1/2 cup mayo
• 2 tbsp Dijon mustard
• 1/2 tsp. dried thyme
• 1/2 tsp. dried poultry seasoning
• 1 cup grated Mozarella cheese
• 1/4 cup coarsely grated Parmesan cheese

Instructions

1. Preheat oven to 375F and grease a large casserole dish.
2. Pulse chopped cauliflower in a food processor to rice-sized pieces, enough for 6 cups. Cheese grater also works.
3. Sauté mushrooms in olive oil until starting to brown; place in casserole dish.
4. In the same pan, sauté onions. Add to dish.
5. Same pan - olive oil, chopped cauliflower on medium-high until starting to soften and barely brown; 3-4 minutes, stir often.
6. Add 1 tsp each thyme and poultry seasoning, cook 1 minute more. Season with salt and pepper, add to dish.
7. Mix in diced turkey to dish.
8. Combine sour cream, mayo, Dijon mustard, 1/2 tsp each thyme and poultry seasoning, 1 cup Mozzarella, and 1/4 cup Parmesan to form thick sauce mixture.
9. Spread sauce over turkey and veggies; mix gently. Top with remaining Mozzarella.
10. Bake uncovered for 40 minutes until bubbly and browned.
11. Let stand 5 minutes, then serve. Refrigerate or freeze leftovers.