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