Low-Carb Broccoli & Cheddar Casserole
active: 25 mins
total: 50 mins
1 ½ pounds broccoli florets
2 tablespoons extra-virgin olive oil
1 large onion, diced
2 cloves garlic, minced
4 ounces of reduced-fat cream cheese, softened
½ cup sour cream
1 ½ cups shredded extra-sharp Cheddar cheese, divided
½ teaspoon salt
½ teaspoon ground pepper
Preheat oven to 350 degrees F.
Bring an inch of water to a boil in a large pot fitted with a steamer basket. Add broccoli, cover, and steam until just tender, about 5 minutes. Coarsely chop the broccoli.
Meanwhile, heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until starting to soften, about 3 minutes. Add garlic and reduce heat to medium-low. Continue stirring until the onion and garlic are starting to brown, about 5 minutes more. Remove from heat.
Combine cream cheese, sour cream, 1 cup Cheddar, salt, and pepper in a large bowl. Add the onion mixture and stir until well combined. Add the broccoli and stir until coated. Transfer to an 8-inch-square baking dish; sprinkle evenly with the remaining 1/2 cup Cheddar. Bake until the casserole is hot and the cheese has melted about 25 minutes. Let cool for at least 10 minutes before serving.
Serving Size: 1 cup
179 calories; protein 7.3g; carbohydrates 5.2g; dietary fiber 0.7g; sugars 2.2g; fat 14.8g; saturated fat 6.8g; cholesterol 37.2mg; vitamin a iu 757.5IU; vitamin c 14.1mg; folate 16.5mcg; calcium 195.9mg; iron 0.2mg; magnesium 8mg; potassium 125.6mg; sodium 339.5mg.
Recipe courtesy of Eating Well.