Keto Broccoli Casserole

You’re going to love this Keto-friendly broccoli casserole recipe! It’s chock-full of yummy veggies, cheese, bacon, butter; all that nom nom stuff!!! It makes approximately 8 servings. Feel free to double up on all ingredients though to expand that serving amount! You may have to cook it just a bit longer though. My mom’s broccoli casserole recipe was an inspiration for this dish. She uses white rice in her recipe, so we had to figure out a slightly different variation / recipe combination. So, my wife and I came up with this recipe! We prepared it for a cookout one evening. It was a hit while the burgers and hotdogs took a sideline to the deliciousness of this casserole!

“Can you shoot me that broccoli casserole recipe sometime? It was so good we were talking about it on the way home!”

Ingredients for Onion Sautee: Ingredients for Main Casserole: Directions:
  1. Preheat oven to 350 degrees.
  2. Dice onion into fine to small pieces.
  3. Sautee diced onion slightly with butter and olive oil on medium high heat. This is to remove the crispiness of the onion a bit.
  4. Once sauteed let the onions sit on low heat until needed for the casserole mixture. Don’t overcook.
  5. Microwave the broccoli florets per instructions on bag.
  6. Carefully empty the excess water from the broccoli florets bag.
  7. Remove the stems from the broccoli with a sharp knife and discard (or if you’re like me just nibble on them while you prepare the rest of the casserole).
  8. Microwave the cauliflower medley per instructions on bag.
  9. Place the following in a large mixing bowl together: cauliflower medley, broccoli, onions (go ahead and leave any excess butter / oil in with it), and crumbled bacon.
  10. Cut up the butter, Velveeta cheese, and cream cheese into cubes.
  11. Place the butter, Velveeta cheese, and cream cheese into the mixture and stir, fold, stir, fold. Just keep stirring and folding the ingredients together until everything is mixed up really nicely.
  12. Using Canola oil spray coat a 9″ x 9″ casserole dish.
  13. Place the mixture into the casserole dish and spread evenly.
  14. Spread shredded cheddar cheese on the top of the casserole evenly.
  15. Cook uncovered in preheated oven for 30 minutes or until cheddar cheese has started to melt. Our cheddar cheese didn’t melt completely, but we were afraid it was getting overcooked. We took it out after about 30 minutes, and it was absolutely perfect!
  16. ENJOY!!!
Props:  Thanks to Linda Weeks, my wonderful mom, for the inspiration behind this recipe! Love you, mom!!!

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