Keto Ham and Broccoli Casserole
This keto ham and broccoli casserole folds tender vegetables and diced ham into a smooth cauliflower cheese sauce, finished under a bubbly layer of melted cheddar.
Equipment
- Baking dish
- High-speed blender
Ingredients
- 8 oz ham cooked and diced
- 2 cups broccoli chopped and steamed
- 2 cup cauliflower chopped and steamed
- 1 oz cream cheese
- 1 1/4 cup cheddar (divided into 1/2c and 3/4c)
Instructions
- Heat the oven to 400°F and coat a baking or casserole dish with nonstick cooking spray. The prepared dish should have an even, light coating so the cheesy edges release more easily.
- Chop and steam the broccoli and cauliflower separately, then drain both vegetables very well. The broccoli should stay bright green and tender-crisp, while the cauliflower should be soft enough to blend without resistance.
- Blend the steamed cauliflower with the cream cheese and 1/2 cup of cheddar until completely smooth, adding 1 to 2 tablespoons of water only if the blender needs help moving the mixture. The sauce should be creamy and thick enough to hold a soft mound on a spoon.
- Combine the ham and broccoli in the prepared dish, fold in the sauce, and scatter the remaining cheddar over the top before baking for 15-20 minutes. The casserole is ready when the edges bubble vigorously and the cheese is well browned.
Notes
Moisture tip: Thoroughly drain and blot steamed vegetables dry before mixing with the sauce to keep the casserole from turning watery. Sauce blending: Blend the cauliflower while it is still hot so the cream cheese softens smoothly into a velvety, lump-free mixture. Resting: Allow the dish to rest briefly after taking it out of the oven so the bubbling settles and the cheese sauce sets firmly around the broccoli. Storage: Store cooled leftovers in airtight containers in the refrigerator at 40°F for up to 3 to 4 days. Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.