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!
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.
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.