Low Carb Ham and Broccoli Casserole
Tender broccoli and savory ham bake in a creamy three-cheese sauce with a bubbly cheddar topping. This comforting low carb casserole is an easy way to use leftover ham.
Servings: 8 servings
Equipment
Ingredients
- 8 cups fresh broccoli florets about 1 pound
- 1 Tablespoon butter
- ½ teaspoon onion powder
- ½ cup heavy cream
- ½ cup chicken broth
- 2 ounces cream cheese
- 1 cup cheddar cheese
- ½ cup gruyere or swiss
- salt and black pepper to taste
- 2 cups diced ham
Instructions
- Preheat oven to 400°F.
- Place broccoli in a large skillet with ½ cup water. Cover and simmer 4 to 6 minutes, or until tender-crisp. Drain well.
- Meanwhile, melt butter in a medium skillet over medium heat. Add onion powder, cream, broth, and cream cheese. Cook until smooth and slightly thickened, about 5 minutes.
- Remove from heat and stir in ¾ cup cheddar cheese and ¼ cup Swiss cheese until melted. Season with salt and pepper.
- Toss broccoli and ham with the cheese sauce. Place in a greased 2 quart casserole dish and top with remaining cheese.
- Bake 25 to 30 minutes, or until the cheese is melted and bubbly.
Notes
Allow cream cheese sit at room temperature until it softens. This will make it easier to blend.
Cut broccoli florets into bite-sized pieces and freeze the stalks in zippered bags for future soup or stew recipes.
Refrigerate leftover casserole covered for up to 4 days. Reheat in the oven or on the stovetop.
Freeze leftovers in zippered bags with the date labeled on the outside up to 4 weeks.
Nutrition
Calories: 220kcal | Carbohydrates: 7g | Protein: 14g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 540mg | Potassium: 334mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1052IU | Vitamin C: 81mg | Calcium: 239mg | Iron: 1mg