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CHEESY SOUR CREAM
BROCCOLI CASSEROLE
Cheesy, creamy goodness, this is such a broccoli comfort casserole that I am sure everyone will want to have seconds. It is easy to make and simply delicious.
Prep time is extremely easy and quite quick and then it bakes in the oven with a quick broil afterwards to create visually pleasing golden brown bits on top of the cheesy casserole.
No need for cream of mushroom soup in this recipe. I mimic it a little bit with the cream cheese in this recipe, but I also used sour cream.
Make sure the frozen broccoli (after cooking if too difficult to cut) or fresh broccoli (before cooking) is cut into bite-sized pieces. Broccoli casseroles like this will complement just about any meal. A holiday table would not be complete without a broccoli casserole in my opinion.
I did not use a cracker crumb or ritz crackers or buttery cracker topping, but simply shredded Cheddar cheese. The baking dish is a bit smaller than a 9 x 13 inch dish.
The flavor of this broccoli dish is incredible. I think you will want seconds. Broccoli casserole is one of the most versatile side dishes. Broccoli is one of my favorite vegetables. I often add chicken to my broccoli casseroles to make a full meal deal. The nutrition goes up a notch at that point. I love having a broccoli casserole prepped for thanksgiving in the refrigerator and then baking it on the day of the dinner. This is such an easy cheesy broccoli casserole. I used sharp Cheddar cheese. Any leftovers should be kept in an airtight container. It will be surprising if there are any leftovers from this broccoli cheese casserole recipe.
The cheese sauce is creamy and rich. I love a creamy sauce. The cook time is 20 to 25 minutes total time. Some people even use cream of chicken soup in a broccoli casserole, but my cheese sauce works just fine.
If you have low-carb bread crumbs (just toast low-carb bread or a one-minute muffin and place in blender; blend until crumbs from), combine with melted butter and sprinkle over top of the Cheddar cheese, if desired, but I do not think it is necessary.
I think I prefer this casserole made with fresh broccoli florets, to be honest, but in a pinch frozen broccoli will work almost as well. Remember to boil briefly in a large pot. Read instructions. Some broccoli casseroles have a cup mayonnaise in them, but this one does not.
INGREDIENTS:
8 cups chopped frozen, OR fresh broccoli (2 L)
1 cup sour cream (250 mL)
2/3
cup shredded Cheddar cheese (150 mL)
4 oz cream cheese (125 g)
2 large eggs
3 tbsp butter, melted (45 mL)
1/3
cup low-carb milk, OR cream (75 mL)
11/2 tsp salt (7 mL)
1/4
tsp black pepper (1 mL)
1 medium onion, chopped
Topping:
1 cup shredded Cheddar cheese (250 mL)
INSTRUCTIONS:
Preheat
the oven to 350°F (180°C).
Place frozen or fresh broccoli in boiling water. If broccoli is frozen, cook 3 minutes, and if broccoli is fresh, cook 5 minutes; drain. You want the broccoli only slightly tender at this point.
In food processor, combine sour cream, Cheddar cheese, cream cheese, eggs, melted butter, low-carb milk, OR cream, salt and black pepper; process. In 1 qt (1 L) casserole dish pour this
mixture over broccoli and chopped onion.
Toss gently to combine. Sprinkle
top with shredded Cheddar cheese. Bake
20 to 25 minutes until broccoli is tender.
Broil 6 minutes on high until golden brown. Watch it carefully though as sometimes it can
brown very quickly. I kept the casserole
on the middle shelf in the oven, so if you move it higher, you won’t need more
than a minute or two.
Yield: 8 servings
1
serving
253.6
calories
12.0
g protein
20.3
g fat
2.4 g fiber
5.7
g net carbs
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