Description

This Keto Broccoli Casserole brings back all the flavors of the traditional casserole but with a low carb, keto-friendly twist. Canned cream of mushroom soup is substituted with my homemade Condensed Cream of Mushroom Soup, and a toasted no-carb cheese topping replaces the usual breadcrumb crust.

Ingredients

Scale

2 (16 oz.) packages chopped broccoli
1 small onion, chopped
1/2 c. no-sugar mayonnaise
1 egg
1 c. Homemade Condensed Cream of Mushroom Soup
1 c. cheddar cheese, shredded
1/4 c. grated parmesan
2 tsp. garlic powder
1/4 c. melted butter
2 (2.12 oz.) bags cheddar cheese Whisps, ground

Instructions

Preheat oven to 350°F.
In a mixing bowl, combine broccoli, onion, mayonnaise, egg, Condensed Cream of Mushroom Soup, cheddar cheese, parmesan and garlic powder.
Add to greased baking dish and spread evenly.
Pulse Cheddar Cheese Whisps in a food processor and combine with melted butter.
Spread topping mixture onto the top of the casserole, cover with foil and bake for 30 minutes.
Remove foil and broil for a minute or two until topping begins to brown.

Notes

Mix some dried, crushed parsley and freshly ground black pepper into the crumbly cheese crust for an added treat.

Keywords: broccoli casserole, broccoli and cheese, low carb broccoli casserole, keto broccoli casserole, keto broccoli and cheese, low carb broccoli and cheese, keto thanksgiving, low carb thanksgiving