Broccoli Cheddar Casserole, topped with crunchy crushed Ritz crackers, was a staple growing up but is full of non-keto ingredients. Now, you can enjoy this classic dish in a completely keto-friendly way!
Notes: Feel free to change up the cheese, as desired. I used cheddar, because that’s how I’ve always eaten broccoli cheese casserole, but a good quality smoked variety would be super nice in this dish. If you prefer florets to cut broccoli, just be sure to chop it into bite-sized pieces. For fresh broccoli, I would consider blanching prior to assembling the casserole.
PrintBroccoli Cheddar Casserole
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Casserole, Vegetables
- Method: Baked
- Cuisine: American
Description
This is one of the few recipes on the site that uses a lot volume measurements instead of weights. That’s because it works best in a volume ratio.
Ingredients
- 1 tbsp. (1/2 oz/ 14 g) butter
- 1/4 c onion, diced
- 1/3 c celery, diced
- 2 cloves garlic, minced
- 2 square packages (20 oz/ 567 g total) frozen cut broccoli, defrosted and drained
- 1/2 c cheddar, shredded
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp smoked paprika
- 1/4 tsp ground mustard powder
- 1/2 c (4 fl oz/ 118 ml) heavy cream
- 1/2 c (4 fl oz/ 118 ml) mayonnaise
- 1 oz (28 g) pork rinds, crushed
- 1/4 c parmesan cheese, grated
- 2 tbsp (1 oz/ 28 g) butter, melted
Instructions
- Preheat oven to 350 degrees F and grease a casserole dish.
- In a small sauce or sauté pan, heat 1 tbsp. butter over medium until hot. Sauté onion, celery, and garlic until just translucent. Transfer to a mixing bowl.
- Add the broccoli and cheddar to the mixing bowl and toss to combine with the cooked vegetables.
- In a small bowl, combine the heavy cream, mayonnaise, and seasonings and mix well. Stir into the broccoli mixture, toss to coat, and spread into a casserole dish.
- Combine the crushed pork rinds with the parmesan cheese and sprinkle evenly over the top of the casserole. Drizzle evenly with melted butter.
- Bake the casserole for 35 minutes, or until it is bubbly and the topping is crisp and golden.
- Remove from the oven and serve hot.
Notes
Per serving: 217.2 cal, 4.3 g protein, 24.1 g fat, 5.5 g carbs, 2.3 g fiber, 3.2 g NET carbs
Nutrition
- Serving Size: 1/8 recipe
Keywords: Broccoli Cheddar, Broccoli Casserole, Casserole
Julie Tutemlan says
any thoughts of what to use in place of pork rinds? Maybe those dehydrated onion pieces that French’s makes?
Mandy Pagano says
I would avoid those French’s onions, as I’ve never seen any that contained compliant ingredients. I would say if you’re looking to replace the pork rinds, I would start with almond flour. Maybe 1/2 c mixed with the parmesan, and watch the top a little closer so it doesn’t burn.
Carrie Ridge says
We don’t do mayonnaise or Miracle Whip in our home, what would be a good substitute for it?
Mandy Pagano says
You could use an equal amount of sour cream. It will change the flavor profile a bit, as sour cream has a bit of a, well.. sour taste to it, whereas mayo is more neutral. But it will work in a pinch. I would also consider adding a little extra cheese if you use sour cream in place of the mayo. Maybe increase the cheese to a full cup, just to rebalance the flavors.
Deena Hemphill says
I have made something similar and had that one on my menu for this week. Then I listened to the podcast this morning with this recipe in it. Totally trying your version and can’t wait. The addition of the pork rinds…oh, yeah! Thank you!!
Mandy Pagano says
Thank you! I hope you enjoy it. It’s a favorite in my house.
Meredith says
I thought the taste of this was really good however my topping only browned but didn’t crisp. I drained the broccoli but maybe not enough? Is there something I can do to improve the crisping? Otherwise I thought next time I’ll just make a sauce of the ingredients minus the pork rinds and pour it over steamed broccoli
Mandy Pagano says
It’s possible the broccoli was a little wet. You might leave it in the oven a little longer, too.
Julie says
Smoked paprika or can I use regular?