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Creamy Keto Turkey, Bacon, and Tomato Casserole - Plated

Creamy Keto Turkey Bacon and Tomato Casserole

Tender turkey and thick-cut bacon make a great pairing against a backdrop of cauliflower rice and diced tomatoes, all coated in a rich Mornay sauce and baked until bubbly. This Creamy Keto Turkey, Bacon, and Tomato Casserole is a perfect weeknight meal or dinner party entrée!
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Course: Main Course, Side Dish
Cuisine: American
Keyword: Casserole, Cream Sauce, Gluten-Free, Keto
Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 10
Calories: 481kcal

Ingredients

For the Mornay Sauce:

  • 1 ⅓ cups Heavy Cream
  • ¼ Onion large onion
  • 4 Whole Cloves
  • 1 Bay Leaf
  • 2 ounces Parmesan Cheese Grated or Shredded
  • 2 ounces Gruyère Cheese Shredded

For the Casserole:

  • ½ pound Thick-cut Bacon Cooked and diced. Divided: ⅔ in the casserole mixture, ⅓ on top.
  • ½ pound Turkey Cooked and cubed
  • 24 ounces Cauliflower Rice
  • 1 cup Chicken Broth or Stock I recommend my Homemade Chicken+ Broth.
  • 29 ounces Fire Roasted Diced Tomatoes 2 (14.5-ounce cans, drained)
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Ground Black Pepper
  • ½ teaspoon Nutmeg Freshly grated
  • ½ teaspoon Paprika Smoked
  • ½ teaspoon Dried Parsley
  • 1 cup Heavy Cream
  • 1 cup Mornay Sauce from above
  • 2 ounces Parmesan Cheese Grated or Shredded. Divided: 1 ounce in the casserole mixture, 1 ounce on top.
  • 6 ounces Gruyère Cheese Shredded. Divided: 4 ounces in the casserole mixture, 2 ounces on top.

Instructions

To make the Mornay Sauce:

  • Pour 1 ⅓ cups Heavy Cream into a small saucepan and add ¼ Onion (large onion), 4 Whole Cloves, and 1 Bay Leaf. Bring the mixture just to a boil and then drop the heat to a simmer, stirring constantly. Simmer the liquid until it begins to thicken and is reduced by about ⅓ of a cup (about 10 minutes).
    1 ⅓ cups Heavy Cream, ¼ Onion, 4 Whole Cloves, 1 Bay Leaf
  • Using a fine mesh strainer, remove the onion, cloves, and bay leaf from the thickened cream. Pour the cream back into the saucepan and return it to a low medium heat.
  • Stirring continuously, add 2 ounces Parmesan Cheese (grated or shredded) and 2 ounces Gruyère Cheese (shredded). Stir until the cheese has melted and is fully incorporated into the sauce. Remove it from the heat and set it aside.
    2 ounces Parmesan Cheese, 2 ounces Gruyère Cheese

To make the Casserole:

  • Cook ½ pound Thick-cut Bacon by lining a rimmed baking sheet with aluminum foil, inserting a wire rack, and preheating the oven to 400°F. Lay out the bacon on the wire rack and bake it for 20 minutes, then flip it over, and cook for another ~10 minutes or until crispy but not burnt. Remove the cooked bacon to a paper towel lined plate to soak up excess grease. Cut the bacon into bite sized pieces and set it aside.
    ½ pound Thick-cut Bacon
  • While the bacon is cooking, cut ½ pound Turkey (cooked) into bite sized cubes and set it aside.
    ½ pound Turkey
  • In a large sauté pan, combine 24 ounces Cauliflower Rice, 1 cup Chicken Broth or Stock, 29 ounces Fire Roasted Diced Tomatoes (2 cans), 1 teaspoon Kosher Salt, 1 teaspoon Ground Black Pepper, ½ teaspoon Nutmeg (freshly grated), ½ teaspoon Paprika (preferably Smoked), and ½ teaspoon Dried Parsley. Cook over medium heat until the liquid has evaporated (about 10 minutes).
    24 ounces Cauliflower Rice, 1 cup Chicken Broth or Stock, 29 ounces Fire Roasted Diced Tomatoes, 1 teaspoon Kosher Salt, 1 teaspoon Ground Black Pepper, ½ teaspoon Nutmeg, ½ teaspoon Paprika, ½ teaspoon Dried Parsley
  • Keeping the mixture on the heat, add 1 cup Heavy Cream and 1 cup Mornay Sauce (from above). Once incorporated, stir in 1 ounce of grated Parmesan Cheese and 4 ounces of Gruyere Cheese until melted.
    1 cup Heavy Cream, 1 cup Mornay Sauce, 2 ounces Parmesan Cheese, 6 ounces Gruyère Cheese
  • Fold in all of the cubed Turkey and two thirds of the Bacon pieces.
    ½ pound Turkey, ½ pound Thick-cut Bacon
  • Remove the pan from the heat and pour the mixture into a well greased 9x13-inch casserole dish.
  • Top the casserole by sprinkling on the remaining 1 ounce of grated Parmesan Cheese, 2 ounces of shredded Gruyère Cheese, and Bacon pieces.
    2 ounces Parmesan Cheese, 6 ounces Gruyère Cheese, ½ pound Thick-cut Bacon
  • To bake, preheat the oven to 350°F. Bake the casserole at 350°F for 30 minutes or until it’s bubbling and the cheese on top has melted.

Equipment

Notes

  • Advanced Prep
    • Once everything is combined and poured into the 9x13-inch casserole dish and topped with cheese and bacon, you can either cool it completely and then store in the refrigerator until you’re ready to bake it or bake it immediately.
    • If you store it in the refrigerator, remove it from the fridge 30 - 45 minutes before baking.
      Alternatively, you can place the cold dish into the cold oven and then pre-heat them together. However, in this case, don’t start the clock on the bake time until the oven has come up to temperature.

Your Own Recipe Notes

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Nutrition

Nutrition Facts
Creamy Keto Turkey Bacon and Tomato Casserole
Amount per Serving
Calories
481
% Daily Value*
Fat
 
40
g
62
%
Saturated Fat
 
22
g
138
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
12
g
Cholesterol
 
118
mg
39
%
Sodium
 
1246
mg
54
%
Potassium
 
391
mg
11
%
Carbohydrates
 
11
g
4
%
Fiber
 
2
g
8
%
Sugar
 
6
g
7
%
Protein
 
21
g
42
%
Vitamin A
 
1509
IU
30
%
Vitamin C
 
35
mg
42
%
Calcium
 
447
mg
45
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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