Keto Broccoli Mushroom Casserole
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!
Cooks in under 40 minutes! The ultimate way to enjoy healthy vegetables! Veggies smothered in cheese sauce never disappoint.
– cream cheese
– sour cream
– heavy cream
– cheddar cheese
– mozzarella cheese
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.
Tips and Recipe Variations
- Make sure to remove any excess liquid from the broccoli and mushrooms!
- You may use any type of cheese you prefer!
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