Cheesy Broccoli Casserole
The potluck favorite rebuilt without canned soup or cracker crumbs: tender broccoli baked in a creamy cheddar custard under a crunchy, buttery parmesan crust.
Nutrition per serving
¾ cup- Net carbs
- 6.3g
- Calories
- 350kcal
- Protein
- 13g
- Fat
- 30g
- Total carbs
- 8.7 g
- Fiber
- 2.4 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Chicken broccoli casserole: Shredded chicken folded in with the broccoli turns the side into a one-dish dinner — a good home for rotisserie chicken.
- Poach or bake the chicken until it reaches 165°F (74°C), then shred it.
- Fold the chicken in with the broccoli, spread everything in a 9 × 13-inch (23 × 33 cm) dish and bake 30–35 minutes, until set in the center.
Vegetarian (almond crust): Almond flour and parmesan make the crunchy topping instead of pork rinds, so the casserole is meat-free.
- Toss the almond flour and parmesan with the melted butter for the topping. Almond flour browns faster, so tent the dish loosely with foil if the top darkens before the center is set.
Broccoli & cauliflower: Half cauliflower makes a milder, more colorful casserole with slightly fewer carbs.
- Blanch the cauliflower for 4 minutes and the broccoli for 2, then drain and dry both well before folding them into the custard.
- Broccoli
- Cheese custard
- Crunchy topping
- Broccoli
- Cheese custard
- Crunchy topping
- Also add
- Broccoli
- Cheese custard
- Crunchy topping
- Broccoli
- Cheese custard
- Crunchy topping
- Also add
Estimated cost $13.77 for 8 servings ($1.72 each) · how we estimate
Instructions
-
Heat the oven to 350°F (175°C) and butter a 2-quart (2 L) baking dish. Bring a large pot of well-salted water to a boil.
-
Blanch the broccoli for 2 minutes, just until bright green — it finishes cooking in the oven. Drain well, spread it on a towel-lined sheet pan and let it steam-dry for 5 minutes.
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Melt the butter in a large skillet over medium heat and cook the onion for 4–5 minutes, until soft. Add the garlic for 30 seconds, then take the pan off the heat and stir in the cream cheese until melted.
-
Whisk in the cream, mayonnaise, mustard powder, salt and pepper until smooth. Let it cool for 5 minutes, then whisk in the eggs and 1 cup of the cheddar.
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Fold in the broccoli until every piece is coated, spread it in the dish and scatter the remaining cheddar over the top.
-
Toss the crushed pork rinds and parmesan with the melted butter and sprinkle evenly over the casserole.
-
Bake uncovered for 25–30 minutes, until bubbling at the edges, golden on top and set in the center (160°F/71°C). Rest 10 minutes before serving so it scoops cleanly.
Tips for success
-
Dry broccoli is the secret to a creamy rather than watery casserole. Frozen florets work too: thaw them, skip the blanching and press them dry in a towel. - Cooling the cream mixture before the eggs go in keeps them from scrambling. The eggs are what set the casserole so it scoops neatly, like the classic.
- The original gets its body from condensed soup and its crunch from butter crackers. Serve it with roast chicken, meatloaf or a holiday ham.
Nice to have, not needed
- A food processor crushes pork rinds to fine crumbs in seconds — a zip-top bag and a rolling pin work too.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 2 months
Reheat: Reheat covered at 350°F (175°C) for 15–20 minutes, or microwave portions for 1–2 minutes.
Prep tip: Assemble it up to a day ahead without the topping; add the topping just before baking and allow 5–10 extra minutes.
Refrigerate up to 4 days and reheat covered at 350°F (175°C) or in the microwave. The baked casserole freezes for up to 2 months; thaw it overnight in the fridge before reheating.
Variations
3 variations, each with its own ingredients and macrosChicken broccoli casserole
ProteinShredded chicken folded in with the broccoli turns the side into a one-dish dinner — a good home for rotisserie chicken.
- + 1 lb boneless, skinless chicken breasts
6.3 g net · 418 kcal · 26 g protein · 32 g fat · ≈$2.24 per serving (same net carbs as the original)
Vegetarian (almond crust)
DietAlmond flour and parmesan make the crunchy topping instead of pork rinds, so the casserole is meat-free.
- pork rinds → blanched almond flour
6.6 g net · 352 kcal · 12 g protein · 31 g fat · ≈$1.68 per serving (+0.3 g net carbs vs the original)
Broccoli & cauliflower
VeggiesHalf cauliflower makes a milder, more colorful casserole with slightly fewer carbs.
- broccoli florets → broccoli florets
- + ¾ lb cauliflower florets
5.9 g net · 346 kcal · 13 g protein · 30 g fat · ≈$1.57 per serving (−0.4 g net carbs vs the original)
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