Low-Carb Broccoli and Cheese Casserole {Gluten-Free}
Prep time: 
Cook time: 
Total time: 
Yield: 8 servings
Regular broccoli and cheese is taken to the next level in this creamy casserole.
  • Unsalted butter, to grease the dish
  • 6 to 8 cups broccoli florets
  • 2 tablespoons unsalted butter
  • 1 medium onion, diced
  • 2 medium-large stalks celery, diced
  • 1 clove garlic, minced
  • 8 oz (225 g) cream cheese, cubed, at room temperature
  • ½ cup (120 ml) heavy cream
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 8 oz (225 g) shredded white cheddar, divided
  1. Preheat oven to 400F; grease a 2.5-quart casserole dish with butter and set aside.
  2. Bring a large pot of water to a rolling boil; add the broccoli and cook 60 seconds, then drain well.
  3. Add the butter to a large, deep skillet over medium heat; once melted, add the onion, celery, and garlic. Cover the skillet and cook until the veggies are softened, about 6 to 8 minutes, stirring occasionally. Stir in the cream cheese until melted, and then stir in the heavy cream, Dijon, salt, pepper, and half of the cheddar. Once the cheese is melted, stir in the broccoli.
  4. Pour the mixture into the prepared dish and top with the remaining cheddar. (At this point, you can let it cool to room temperature, cover it, and keep it in the fridge for up to 3 days before proceeding.)
  5. Bake (uncovered) until bubbling and golden on top, about 20 to 30 minutes. (You can run it under the broiler for a little bit at the end if you want it even more golden on top, but stay with it because it can burn quickly!)
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/low-carb-broccoli-and-cheese-casserole-gluten-free/