Brandon LOVES broccoli cheese rice casserole. His sister makes an AMAZING one. Unfortunately, the cream of chicken soup, cream of mushroom soup, and 3 cups of rice is out of the question for us. I do have a pretty decent “runner up” low carb version that we all love!
Low Carb Broccoli and Cheese Casserole
12 ounces frozen chopped broccoli
4 ounces Kraft Deluxe American Cheese (the brick, not the slices)
1/2 cup shredded cheddar cheese
1/4 cup heavy cream
1/2 small onion, diced
4 tablespoons French’s Fried Onions
Very easy. Saute your diced onion in butter with a little bit of salt. Cook until tender and slightly caramelized. Once done, remove from the heat, but leave in your pan.
Next, prepare your broccoli. I prefer to steam mine. You can cook it however you like. Once cooked, toss it into the pan with the onion, and combine. For a little added flavor, you can toss in 1 tablespoon of butter and work it through with some garlic powder or garlic salt.
Next, we’ll prep the cheese sauce. Now, normally I don’t use processed products, but the Kraft Deluxe American cheese really makes this like mac n’ cheese. So..cube up your Kraft cheese, and then add in your shredded cheese and hevy cream. I like to do this in the bowl that I am going to bake this in…saves another dish to wash. Stick it in the microwave for 1 minute, then remove to stir. Microwave in 30 second intervals until completely smooth and melted. If it looks to thick, work in some extra heavy cream. Once that’s done, simply pour in your broccoli and onions, and stir to evenly distribute the cheese sauce. Top with about 4 tablespoons of French’s Fried Onions, and bake at 350 for about 20-25 minutes or until bubbly and golden on top.
Nutritional Information (6 servings):
- Carbs: 3 g
- Protein: 8.5 g
- Fat: 13.9 g
- Calories: 174