Casseroles have been providing satisfying, delicious and fuss-free meals since indoor ovens became popular home features in the late 1800s. In American cuisine, they're almost always characterized as a baked dish that combines a starch, a protein and binders like eggs, cream or cheese. The recipe below turns that winning combination into a mouth-watering, low-carb meal.
Using riced cauliflower in place of rice means this casserole is loaded with low-carb veggies, but it’s the cheese that really makes it. Even vegetable-shy kids — or adults — are likely to scarf this up. Who can resist the creamy layers and topping of bubbling cheddar?
Low-Carb Broccoli and Rice Casserole
4
10 minutes
25 minutes
35 minutes
2 tablespoons olive oil
2 cups riced cauliflower
2 cups small broccoli florets
1/2 cup vegetable broth
4 ounces cream cheese
2 cups shredded cheddar cheese, divided
¼ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Preheat the oven to 375º Fahrenheit. Spray a 9-by-13-inch baking dish with cooking spray.
Heat the oil in a skillet over medium-high heat. Add the cauliflower rice and broccoli. Cook, stirring frequently, until softened, about 5 minutes.
Stir in the broth, cream cheese, 1 cup of the cheddar cheese, salt and pepper.
Transfer the mixture to the prepared baking dish, and top with the remaining 1 cup of cheddar cheese.
Bake for about 20 minutes, until the vegetables are tender and the cheese on top is fully melted and bubbling.
