Ingredients
Equipment
Method
- Thaw cauliflower rice in the fridge before you make this recipe.
- Preheat oven to 375F/190C. Spray a glass or crockery casserole dish with non-stick spray or olive oil.
- Heat 1 tablespoon olive oil over medium-high heat and cook mushrooms until nicely browned. Put mushrooms in a large bowl.
- While mushrooms cook, chop onions and green pepper and slice green onions.
- Add another tablespoon olive oil to the frying pan and cook onions and green pepper until starting to brown, then add Greek Seasoning, Greek Oregano, and Spike Seasoning and cook a few minutes more.
- Then add the thawed cauliflower rice to the pan and cook 4-5 minutes stirring a few times, until most of the moisture in the rice has steamed off and evaporated.
- Turn off heat and stir sliced green onions into the cauliflower rice mixture, then transfer it to the bowl with the mushrooms and combine.
- Turn heat back to medium high, add the last tablespoon of oil into the frying pan, and cook the ground turkey until it's nicely browned, breaking apart with a turner as it cooks.
- Add browned turkey to the bowl with other ingredients and stir to combine all ingredients.
- Mix together the sour cream, chicken stock, crumbled Feta, and 3/4 cup Monterey Jack cheese, then gently stir that into the other ingredients in the bowl.
- Put the mixture into a glass or crockery casserole dish and sprinkle with the other 3/4 cup Monterey Jack Cheese.
- Cover the casserole dish with foil, or use the lid if your casserole dish has one.
- Bake the covered casserole for 20 minutes, then remove from oven and take off the foil.
- Put back in the oven and bake about 20 minutes more, or until the top is nicely browned and the casserole is bubbling hot.
- Serve hot, with sour cream to add at the table if desired.
- This keeps well in the fridge and freezes well, and it can be reheated either in a covered dish in the oven or in the microwave.
Notes
Extra tips or suggestions here.