Broccoli Cheese Casserole
Ingredients:
- 1.5 tbsp Butter
- 4 cloves Garlic minced or pressed
- 2 tbsp Arrowroot Powder
- 1.25 c Heavy Cream
- .5 tsp Italian Seasoning
- .5 tsp Paprika
- 1 tsp Sea Salt
- .5 tsp Ground Black Pepper
- 4 oz Cream Cheese
- 1 c Cheddar Cheese shredded
- .25 c Vegetable Broth
- 3.5 c Cauliflower riced
- 2 c Broccoli Florets
- .5 c Parmesan Cheese
- .5 c Baby Spinach
Instructions:
- Preheat oven to 375 F. Grease a 9×13 baking pan or 2.5-quart casserole dish. Set aside.
- Heat butter in a large pan over medium heat. Add garlic and stir in arrowroot powder. Slowly whisk in heavy cream and continue whisking until bubbly and thickened.
- Stir in Italian seasoning, paprika, salt, black pepper, cream cheese and 1/4 of cheddar cheese and whisk until thickened and smooth.
- Stir in broth and cauliflower rice followed by broccoli and spinach, then toss to coat. Add more cheese or cream as needed for desired consistency.
- Pour into a greased 9×13 baking pan or 2.5-quart casserole dish.
- Sprinkle with remaining shredded cheeses and bake for 37-42 minutes or until heated through and the top is lightly golden.
- Serve hot and sprinkle with chopped parsley if desired.
Nutrition
Calories: 300kcal | Carbohydrates: 7g | Protein: 8g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 91mg | Sodium: 603mg | Potassium: 223mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1273IU | Vitamin C: 25mg | Calcium: 231mg | Iron: 1mg
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