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    Posted In: Holiday Recipes, Keto, Low Carb Recipes, Sides, Vegetables
    October 2, 2021 — by Julie — Leave a Comment

    Home » Holiday Recipes » Keto Broccoli Mushroom Casserole

    Keto Broccoli Mushroom Casserole

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    This casserole is a side dish of fresh mushrooms and broccoli florets coated in a creamy cheese sauce. Low carb, keto-friendly, and perfect for the holidays!

    keto broccoli mushroom casserole up close.

    If you enjoyed this keto cheese bread and these creamy garlic butter mushrooms then you will love this casserole!

    Why I Love This Keto Broccoli Mushroom Casserole

    • Cooks in under 40 minutes!
    • It’s absolutely perfect for a side dish option and those cooler winter days!
    • The ultimate way to enjoy healthy vegetables! Veggies smothered in cheese sauce never disappoint.
    • Broccoli and Mushrooms are a rich source of vitamins and minerals.

    Ingredient Notes

    Broccoli – I recommend using fresh broccoli. If you’re not a fan of broccoli, you may use cauliflower florets instead.

    Mushrooms – Any type of fresh mushrooms will work.

    How To Make

    1. Boil the broccoli for 3 minutes in boiling salted water. Place the broccoli in a colander and discard any excess water. Pat dry the broccoli with a paper towel if necessary.
    2. Preheat oven to 350 degrees F.
    3. In a medium skillet, add some butter and let it melt over medium heat. Add the mushrooms and cook for 5 minutes, stirring frequently.
    4. Add the onions and cook for 1 minute. Stir in the fresh garlic and red crushed pepper and cook for 20 seconds. Season with salt and pepper.
    5. In a small bowl, combine the cheddar cheese and mozzarella cheese.
    6. In a large bowl, combine the softened cream cheese, mayo, sour cream, heavy cream, and 1/4 cup of the cheese mixture.
    7. Add the mushroom mixture and broccoli to the cream cheese mixture and mix well.
    8. Place the broccoli mixture into a 9×9 baking dish and top it off with the remaining cheese. Cover with aluminum foil and bake for 20 minutes. Uncover and bake for an additional 5-10 minutes. Enjoy!
    broccoli and mushrooms in a large bowl.

    Top Tips

    • Because this is a keto meal and doesn’t contain any flour or thickening agents, the sauce will thin out a bit as it bakes. Therefore make sure to remove any excess liquid from the broccoli and mushrooms!
    • You may use any type of cheese you prefer! Colby Jack cheese or pepper Jack cheese are excellent options!
    • Want to make it spicy? Add a generous amount of red crushed pepper and a pinch of cayenne pepper.
    cheesy broccoli up close.

    Do I Have To Cook The Broccoli Before Putting It In The Casserole?

    Yes, I highly recommend steaming, boiling, or blanching the broccoli otherwise the broccoli will be tough and the sauce won’t spread easily.

    Storage

    Place any leftovers in an air-tight container and refrigerate for up to 2 days.

    More Keto Recipes You’ll Enjoy

    • Air Fryer Filet Mignon
    • Keto Breakfast Sandwich
    • Garlic Butter Steak Tips
    • Keto Waffles

    Tried this keto broccoli mushroom casserole recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!

    keto broccoli mushroom casserole up close.

    Keto Broccoli Mushroom Casserole

    Print Recipe Pin Recipe
    Course: Side Dish
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 8
    Calories: 339kcal
    Author: Julie Maestre
    This casserole is a side dish of fresh mushrooms and broccoli florets coated in a creamy cheese sauce. Low carb, keto-friendly, and perfect for the holidays!

    Ingredients

    • 1 lb broccoli
    • 1 lb mushrooms
    • 1/2 small onion finely diced
    • 2 garlic cloves finely minced
    • 4 ounces cream cheese softened
    • 1/2 cup mayo
    • 1/2 cup sour cream full fat
    • 1/4 cup heavy cream
    • 1 1/2 cups cheddar cheese freshly grated
    • 1/2 cup mozzarella cheese
    • 1/4 tsp red crushed pepper optional
    • salt and pepper to taste
    • oil for cooking mushrooms and onions

    Instructions

    • Boil the broccoli for 3 minutes in boiling salted water. Place the broccoli in a colander and discard any excess water. Pat dry the broccoli with a paper towel if necessary. 
    • Preheat oven to 350 degrees F. 
    • In a medium skillet, add some butter and let it melt over medium heat. Add the mushrooms and cook for 5 minutes, stirring frequently. 
    • Add the onions and cook for 1 minute. Stir in the fresh garlic and red crushed pepper and cook for 20 seconds. Season with salt and pepper. 
    • In a small bowl, combine the cheddar cheese and mozzarella cheese. 
    • In a large bowl, combine the softened cream cheese, mayo, sour cream, heavy cream, and 1/4 cup of the cheese mixture. 
    • Add the mushroom mixture and broccoli to the cream cheese mixture and mix well. 
    • Place the broccoli mixture into a 9×9 baking dish and top it off with the remaining cheese. Cover with aluminum foil and bake for 20 minutes. Uncover and bake for an additional 5-10 minutes. Enjoy! 

    Notes

    • Because this is a keto meal and doesn’t contain any flour or thickening agents, the sauce will thin out a bit as it bakes. Therefore make sure to remove any excess liquid from the broccoli and mushrooms!
    • You may use any type of cheese you prefer! Colby Jack cheese or pepper Jack cheese are excellent options!
    • Want to make it spicy? Add a generous amount of red crushed pepper and a pinch of cayenne pepper.

    Nutrition

    Calories: 339kcal | Carbohydrates: 8g | Protein: 12g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 347mg | Potassium: 448mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1030IU | Vitamin C: 53mg | Calcium: 255mg | Iron: 1mg
    Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

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    Filed Under: Holiday Recipes, Keto, Low Carb Recipes, Sides, Vegetables

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    Hi, I'm Julie! I’m extremely fortunate to make a living doing what I truly love – creating and sharing my favorite “can’t live without” recipes with readers from all over the world.

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