Step 1

Thaw cauliflower rice in the fridge before you make this recipe.

Step 2

Preheat oven to 375F/190C. Spray a glass or crockery casserole dish with non-stick spray or olive oil. (I used  a 9" x 12" casserole dish, but anything close to that size will work.)

Step 3

I bought one pound of sliced Cremini mushrooms, but wash and slice mushrooms if needed, then heat 1 T olive oil over medium-high heat and cook mushrooms until nicely browned. Put mushrooms in a large bowl.

Step 4

While mushrooms cook, chop onions and green pepper and slice green onions.

Step 5

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.

Step 6

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.

Step 7

Turn off heat and stir sliced green onions into the cauliflower rice mixture, then transfer it to the bowl with the mushrooms and combine.

Step 8

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. (Don't rush this step. Most ground turkey will release some water and it won't brown properly until that water evaporates.) Season the cooked turkey with a little salt and fresh-ground black pepper.

Step 9

Add browned turkey to the bowl with other ingredients and stir to combine all ingredients.

Step 10

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.

Step 11

Put the mixture into a glass or crockery casserole dish and sprinkle with the other 3/4 cup Monterey Jack Cheese.

Step 12

Cover the casserole dish with foil, or use the lid if your casserole dish has one.

Step 13

Bake the covered casserole 20 minutes, then remove from oven and take off the foil.

Step 14

Put back in the oven and bake about 20 minutes more, or until the top is nicely browned and the casserole is bubbling hot.

Step 15

Serve hot, with sour cream to add at the table if desired.

Step 16

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.