Broccoli cheese casserole is one of those side dishes that gets gobbled up every time. It’s so creamy, cheesy, and full of flavor. Even your picky eaters will devour this broccoli.
Would you believe that my parents never made me eat broccoli as a kid?
I honestly don’t think I ever even tasted broccoli until I was a teenager.
Which, hey, I’m not complaining. Broccoli was scary and green looking and I was super picky. My parents picked their battles.
But now? I LOVE broccoli. It’s probably my favorite veggie and I often eat it steamed with just a sprinkling of salt. No butter, no cheese, just good ol’ broccoli.
Sometimes, though, you’ve got to get a little fancy with your vegetables and that’s where this easy broccoli cheese casserole comes into play.
Y’all are going to love how cheesy and melty and flavorful this low carb broccoli casserole recipe is!
👩🍳 Ingredient Notes:
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Fresh Broccoli – You’ll note that I’m a fan of the fresh broccoli over the frozen! It just tastes better, but I do understand the convenience of the frozen kind. If that’s what you’ve got, it should work. I’ve just never made it myself in this recipe.
Cheese – This broccoli and cheese casserole is loaded up with rich cream cheese, freshly grated cheddar cheese, and some grated Parmesan cheese! That’s going to add tons of creamy, decadent cheesy flavor to this casserole.
Mayo – It’s going to add even more creamy flavor to this keto casserole.
Seasoning – You don’t need many seasonings for this casserole. The rich, cheesy flavors with the broccoli pretty much do most of the work but we do like to mix in some garlic powder, salt, and ground black pepper!
u003culu003ern tu003cliu003eBroccoli and cheese is a classic recipe that just about everyone can enjoy, including the kids!u003c/liu003ern tu003cliu003eIt’s an easy casserole recipe that you can put together in no time.u003c/liu003ern tu003cliu003eWith all that rich, creamy cheese nobody will even notice that this is a keto casserole.u003c/liu003ernu003c/ulu003e
u0026#x1f966; How To Make Broccoli Casserole:
u003culu003ern tu003cliu003eu003cstrongu003eBroccoli – u003c/strongu003eWe’re starting with fresh broccoli for this recipe, because I personally think it has the best taste and texture. I do usually buy pre-cut broccoli florets in the produce section, but a head of broccoli works just as well. Chop the broccoli into small florets.u003c/liu003ern tu003cliu003eu003cstrongu003eSteam – u003c/strongu003eYou’ll start out by steaming the broccoli lightly, either in a stove top steamer or in the microwave. For this recipe, I nearly always opt for the microwave, just because it’s easy. Pop your broccoli into a large bowl with two tablespoons of water, cover tightly with plastic wrap, and microwave for 2 minutes.u003c/liu003ern tu003cliu003eu003cstrongu003eCheese – u003c/strongu003eYou’ll mix together cream cheese, grated cheddar, garlic powder, salt, and pepper.u003c/liu003ern tu003cliu003eu003cstrongu003eMix – u003c/strongu003eScoop that mixture right on top of your hot and steamy broccoli and start stirring. The mixture should melt right into the broccoli pretty quickly as you stir.u003c/liu003ern tu003cliu003eu003cstrongu003eBake – u003c/strongu003eTransfer this to a baking dish and sprinkle the top with Parmesan cheese. Bake it up and you’ll have this decadent broccoli and cheese casserole that the whole family will love! This u003cstrongu003eeasy broccoli casserole u003c/strongu003eis ready to go in just about 20 minutes.Serve alongside some grilled chicken or steak with a side of u003ca href=u0022https://thatlowcarblife.com/keto-coleslaw/u0022 target=u0022_blanku0022 rel=u0022noopeneru0022u003eketo coleslawu003c/au003e!rnrnIf you love this keto broccoli casserole recipe, be sure to try my u003ca href=u0022https://thatlowcarblife.com/broccoli-salad-with-bacon/u0022 target=u0022_blanku0022 rel=u0022noopeneru0022u003ebroccoli saladu003c/au003e and u003ca href=u0022https://thatlowcarblife.com/cauliflower-potato-salad/u0022 target=u0022_blanku0022 rel=u0022noopeneru0022u003ecauliflower potato salad!u003c/au003eu003c/liu003ernu003c/ulu003ernu003cp style=u0022text-align: center;u0022u003eu003cimg class=u0022aligncenter size-full wp-image-373u0022 src=u0022https://thatlowcarblife.com/wp-content/uploads/2018/04/keto-broccoli-casserole.jpgu0022 alt=u0022keto broccoli casserole on white plateu0022 width=u0022900u0022 height=u00221348u0022 /u003eu003c/pu003ernu0026nbsp;
❔ FAQs:
You can keep this low carb casserole stored in the fridge for about 3 to 4 days in an airtight or well sealed container.
This casserole should freeze well for up to few months. Keep it in a freezer safe container or wrapped in some foil and plastic.
I’ve never tried it in this recipe and would definitely recommend using fresh broccoli, but I think it would work fine with frozen.
🥘 More Keto Casserole Recipes:
- Philly Cheesesteak Casserole
- Meatball Casserole
- Cheeseburger Casserole
- Spinach Casserole
- Keto Taco Casserole
- Big Mac Casserole
- Spaghetti Squash Casserole
Broccoli Cheese Casserole
Ingredients
- 20 ounces fresh broccoli florets
- 8 ounces cream cheese room temperature
- ¼ cup mayonnaise
- 1 cup freshly shredded cheddar cheese
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- ¼ cup grated Parmesan
Instructions
- Preheat oven to 350 degrees.
- Add the broccoli to a large microwave safe bowl along with 2 tablespoons of water. Cover tightly with plastic wrap and microwave for 2 minutes. Let sit, covered, for 2 minutes.
- Add the cream cheese, mayonnaise, cheddar, garlic powder, salt, and pepper to a small bowl and mix well to combine.
- Stir the cream cheese mixture into the steamed broccoli until well combined.
- Transfer broccoli to an 8×8 baking dish and sprinkle the Parmesan over the top.
- Bake for 10 minutes.
Xu says
This is soooo good! And soooo easy!!
I used fresh garlic instead of powder since I ran out. Also added crushed up cashews and spinach.
Karly Campbell says
Sounds delicious!
Colleen says
My husband and son LOVE this! Thank you so much for paving the way for me making this! I felt no need to change the recipe like some others reviews here. My son says it’s the best he has ever had.
Karly Campbell says
Love to hear that! Thanks, Colleen!
Karen says
How many carbs per serving?
Karly Campbell says
The nutrition info is at the bottom of the recipe card.
Ben says
What is the service size in weight or volume? A serving size of “1” doesn’t tell you much…
Karly Campbell says
We didn’t measure by weight or volume, we just divide into 6 equal servings.
Jody says
Can I use frozen broccoli in this recipe?
Karly Campbell says
It should work fine, though we’ve only made this with fresh.
Erin Lundgren says
I use frozen all the time and just slightly defrost is before hand. This is the best broccoli recipe 😛
Tina Hickey says
Yummy
Jennifer Burton says
Great recipe! Exactly what I was looking for! I did half the cream cheese based on some comments and to compensate I was a bit generous with the cheddar. So delicious. I will definitely make again regularly.
Karly Campbell says
Thanks, Jennifer!
Kim Platzer says
Oh Yeah…. I have made it twice…. first time exactly and the second time went with less cream cheese and several different types of cheese to add, like havarti and swiss along with the cheddar and parm…. next time I am going to add chicken….. thank you
Rachel says
Full disclosure…big broccoli fan. Made this a few months ago following the recipe with the addition of sautéed mushrooms and shallots. As written, found the cream cheese too much and the texture a bit gummy as others mentioned. So took another try, post-thanksgiving. This time I only had manchego (leftover from the thanksgiving cheeseboard) which I think helped since it’s a bit less oily than cheddar. Cut the cream cheese way down, added a bit of Dijon mustard for some sharpness and dash of nutmeg which is typical for a cheese sauce. Added the cheese mixture into the warm sauté pan with the cooked shallots, mushrooms and thyme. Which helped loosen it up. Then folded in the broccoli and a good helping of leftover shredded thanksgiving turkey. Dropped into the casserole pan and everything was perfectly coated. The turkey and broccoli where the main stars and the cheese was there, not overwhelming and held it all together on the plate. The original recipe is a great start to all kinds of interpretations.
Jessica says
So basically you made a completely different recipe. Cool
Jessica says
That’s unnecessary.
Colleen says
You rewrote the recipe COMPLETELY so why even bother commenting on the original. Find your own blog and post YOUR new recipe. This recipe worked well for me with NO changes.
Gloria says
Would this casserole freeze well? Perhaps even before cooking? Trying to make ahead for family dinner.
Karly Campbell says
Hi Gloria! I’m honestly not sure how well this one would freeze. I think it’d probably be fine, if you like frozen broccoli. We’re not fans here – fresh is always our go to. But if you don’t mind it, it’d probably work okay.
Daniela says
Don’t use cream cheese if you are going to freeze, otherwise the cream cheese will separate. Maybe if you make a roux cream sauce it won’t separate, but it’s a gamble.
Patty S says
We will be traveling for Thanksgiving. Could I make this wonderful sounding dish in advance? And how would I do that?
Karly Campbell says
Hi Patty! We personally don’t super love reheated broccoli – it tends to get a bit mushy. However, you definitely CAN make this ahead, if that doesn’t concern you. I wouldn’t make it more than a day in advance.
Sandie says
This was a perfect low carb side to go with the ribs my husband smoked today. I followed the recipe exactly and I don’t think anything needs to be changed on it.
Karly Campbell says
Thanks, Sandie! 🙂
Ryan Deweese says
Is it ok I’m thinking of adding chicken or hamburger meat to it.
Karly Campbell says
Yep, just make sure it’s cooked first.