Keto Broccoli Cheese Casserole
Crisp-tender broccoli florets are folded into a creamy ranch cream cheese sauce, then baked under a bubbling cheddar and parmesan topping until golden.
Equipment
- 8x8-inch baking dish
- Large Pot
- Food Processor
- Small skillet
Ingredients
- 6 cups chopped broccoli (about 2 heads)
- 1/3 cup chopped onions
- 1 teaspoon minced garlic
- 8 ounces cream cheese (softened)
- 1/3 cup ranch dressing (or any keto-friendly purchased version)
- 1/4 teaspoon cayenne pepper
- 1 cup shredded cheddar cheese
- 1/4 cup grated parmesan
Instructions
- Heat the oven to 350 °F. Have the baking dish ready so the coated broccoli can go straight into the oven.
- Bring a large pot of water to a boil and set a large bowl of ice water nearby, then blanch the broccoli for 1 1/2 minutes. Drain it and immediately chill it in the ice water until the florets are bright green and crisp-tender.
- Drain the chilled broccoli well and place it in a dry bowl. Press away lingering water with clean towels so the bowl does not collect moisture.
- Coat a small skillet with oil spray, then cook the onions for 6 minutes before stirring in the garlic for 1 minute. The onions should soften and the garlic should smell fragrant without browning.
- While the onions cook, process the softened cream cheese, ranch dressing, and cayenne pepper until smooth. The sauce should look creamy and uniform, with no visible cream cheese pieces.
- Add the cooked onions and garlic to the broccoli, then fold in the cream cheese sauce until everything is coated. Work while the vegetables are still warm enough to release a little steam but not dripping wet.
- Spread the mixture in an 8 x 8 baking dish and cover the surface with the cheddar and parmesan. Keep the cheese in an even layer for consistent browning.
- Bake for 25 minutes. The casserole is ready when the perimeter bubbles and the topping is melted with light golden spots.
Notes
Moisture tip: Thoroughly pat blanched broccoli dry on clean towels to prevent water from thinning the cheese sauce in the baking dish.
Serving tip: Allow the casserole to rest for a brief pause right after baking so the bubbly cheese sauce can settle and cling to the florets.
Storage: Cool leftovers completely before storing them chilled in an airtight container. Reheat gently in the microwave or a low oven to prevent the cheese sauce from separating.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.