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 This casserole is creamy and over-the-top cheesy!  I love mixing grated Mozzarella and grated Swiss cheese.  Try it sometime if you haven't already.  It has the flavor of Swiss cheese and Mozzarella mixed to form a really mild-flavored cheese that is not quite Mozzarella and not quite Swiss cheese.  

Normally broccoli casseroles use Cheddar cheese or sharp Cheddar cheese; however, try this recipe.  It is awesome.  Of course, you could use those cheeses or even Monterey Jack cheese, as in the linked recipe below this recipe.

This is the kind of special recipe that could grace any holiday table.  It would go well with a holiday ham.

The sauce is flavorful without having to add cream of mushroom soup to it as is popular with higher carb recipes.  The egg helps the sauce to hold together well.

This recipe is so cheesy that I skipped my usual and favorite crunchy topping.

I have not tried this recipe with frozen broccoli, but I am sure you could make it with that.  I just think fresh broccoli would be better.



11/2 lbs broccoli florets (680 g)

6 oz cream cheese (180 g)

1/2 cup sour cream (125 mL)

1/4 cup cream (60 mL)

2 tbsp mayonnaise (30 mL)

1 large egg

1 tsp Italian seasoning (5 mL)

1 tsp salt (5 mL)

1 tsp minced garlic (5 mL)

1/4 tsp black pepper (1 mL)

1 cup grated Mozzarella cheese (250 mL)

1/2 cup grated Swiss cheese (125 mL)


Paprika sprinkle



Preheat the oven to 350°F (180°C). 


In large pot, cook broccoli in boiling water about 8 minutes.  Drain well.  Add to a 2 qt (2 L) casserole dish.


Using a mixer in mixing bowl or a food processor, process cream cheese, sour cream, cream, mayonnaise, egg, Italian seasoning, salt, minced garlic and black pepper.  Stir into broccoli.  Top with Mozzarella and Swiss cheeses. Sprinkle with paprika. Bake 25 minutes or until lightly brown on top.

Yield:  6 servings

1 serving

302.2 calories

14.9 g protein

24.0 g fat

2.8 g fiber

6.2 g net carbs

Another recipe you may enjoy:

Broccoli and Monterey Jack Cheese

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