Low carb · Dinner

Broccoli Casserole

Name: Broccoli Casserole
Ingredients: 4 lbs fresh broccoli florets ≈ 1.8 kg (1814 g); 1 box of mushroom bisque (16.9 oz / ~500 ml carton) or 2 cans of low-carb cream of mushroom soup; 2 cups mayonnaise ≈ 440–450 g (about 220–225 g per cup); 2 eggs, well beaten (no conversion needed); 6 cups grated sharp or extra-sharp cheddar ≈ 680 g (about 113 g per cup of loosely packed shredded cheddar); 4 tbsp finely chopped yellow onion ≈ 40 g; 4 tbsp butter (cut into 1” cubes) ≈ 57 g (4 tbsp = ¼ cup); For Topping:; 2 low-carb stuffing muffins (“Stuffins”) — see Stuffin Recipe

Steamed broccoli in mushroom soup and cheddar, topped with stuffins.

Ingredients

1×

Instructions

1
Preheat oven to 350°F (175°C).
2
Lightly grease a 9×13-inch (23×33 cm) casserole dish and set aside.
3
Cut fresh broccoli into bite-sized pieces.
4
In a large saucepan, add 2 cups (475 ml) water and bring to a boil.
5
Place the broccoli in a steamer, reduce heat to medium, and steam for 20 minutes or until tender.
6
If using frozen broccoli, microwave for about 5–6 minutes.
7
Meanwhile, in a large bowl, combine the cream of mushroom soup (or mushroom bisque), mayonnaise, eggs, cheese, onion, and butter.
8
Once the broccoli has steamed, strain it, add it to the mixture, and stir to combine.
9
Transfer the mixture to the casserole dish, crumble the Stuffins on top, and bake for 30 minutes.
10
Serve while hot, or store in the refrigerator for up to 3–4 days.