This Creamy Broccoli Casserole is pretty much a textbook example of the types of casseroles I love the most. It’s gooey and cheesy with a dash of umami. Straight up comfort food, this dish makes a great addition to your dinner party menu, potluck repertoire, or weekly meal prep.
What You Need to Make Creamy Broccoli Casserole (Without Baking Mix)
Equipment
- Measuring Cups
- Measuring Spoons
- Cutting Board
- Chef’s Knife
- Large Sauté Pan or Skillet
- Rubber Scraper – Or other stirring utensil
- 9 x 13 inch Casserole Dish
- Nonstick Cooking Spray
Ingredients
- Broccoli Florets – Trimmed as needed
- Unsalted Butter
- Avocado Oil
- Onion – I use Spanish Onions.
- Minced Garlic – You can either mince your own or buy it pre-minced. I buy mine pre-minced.
- Almond Flour
- Xanthan Gum
- Chicken Broth – You could use Vegetable Broth to keep this Vegetarian
- Cream Cheese
- Worcestershire Sauce
- Ground Black Pepper
- Kosher Salt
- Mayonnaise
- Crushed Pork Rinds or Keto Bread Crumbs – If you need to keep this gluten free, stick with the Crushed Pork Rinds.
- Colby Jack Cheese – Shredded. A shredded Mexican Cheese Blend would also work well.
Getting Started with Making Creamy Broccoli Casserole (Without Baking Mix)
We’re going to approach this recipe in a couple of stages–making the sauce and making the casserole.
Prep Work and Cooking the Broccoli
Before we get into the sauce making, we’re going to spray a 9×13-inch casserole dish with nonstick cooking spray and preheat the oven to 350°F.
We’ll dice 2 cups of Onion and set it aside. If you’re mincing your own garlic, you’ll want to do that now as well. You need 2 tablespoons of minced garlic or about 4 cloves.
You’ll want to trim the ends of your broccoli florets if they need it. Then we’re going to cook the broccoli the easy way by steaming it in the microwave until it’s just tender (about 3 minutes). After that, we’ll coarsely chop the broccoli and spread it evenly into the prepared baking dish. Now we’ll set that aside for the moment.
Making the Creamy Sauce
Next we’ll heat 1 tablespoon of Unsalted Butter and 2 tablespoons of Avocado Oil in a large sauté pan over medium-high heat. You’ll add the onion to the pan, stirring frequently until they’re soft and translucent (about 3 – 5 minutes). Then we’ll incorporate the garlic and cook until fragrant, about 60 seconds more.
Now to thicken things up, we’ll sprinkle ⅓ cup of Almond Flour and ¼ teaspoon of Xanthan Gum over the vegetables and cook for 1 minute. While stirring, we’ll slowly pour in 3.5 cups of Chicken Broth. Then we’ll continue to cook it down, stirring occasionally, until thickened, about 3 minutes.
Next, we stir in 8 ounces of Cream Cheese, 2 teaspoons of Worcestershire Sauce, ¾ teaspoon of Ground Black Pepper, and ½ teaspoon of Kosher Salt. You’ll keep cooking it, stirring until smooth, about 2 minutes.
Once it’s thickened, we’ll remove it from the heat and stir in 1 1/2 cups of the Shredded Cheese and 1/3 cup of Mayonnaise.
Assembling and Baking the Creamy Broccoli Casserole
Finally, we’ll pour the cheese sauce over the broccoli and spread the Crushed Pork Rinds or Keto Bread Crumbs (your choice) evenly over the broccoli mixture. Then you can top the casserole with the remaining 1/2 cup cheese.
We’ll bake the Creamy Broccoli Casserole at 350°F until the cheese is melted and the sauce is bubbling around the edges, about 25 to 30 minutes. Serve warm and enjoy.
Related Recipes
Looking for some more broccoli recipes? You might want to take a look at these ones:
- Broccoli Pumpkin Queso Casserole
- Creamy Garlic, Broccoli, and Mushroom Spaghetti Squash
- Broccoli Caesar Salad
- Crust Broccoli and Blue Cheese Quiche
- Roasted Za’atar Broccoli
- Garlic Roasted Broccolini
- Broccoli with Roasted Red Peppers and Parmesan
- Italian Parmesan Broccoli
- Broccoli and Asparagus Louie Salad
Creamy Broccoli Casserole
Ingredients
- 2 pounds Broccoli Florets Trimmed
- 1 tablespoon Unsalted Butter
- 2 tablespoons Avocado Oil
- 2 cups Onion Diced
- 2 teaspoons Garlic Minced // 4 cloves
- ⅓ cup Almond Flour
- ¼ teaspoon Xanthan Gum
- 3.5 cups Chicken Broth
- 8 ounces Cream Cheese
- 2 teaspoons Worcestershire Sauce
- ¾ teaspoon Ground Black Pepper
- ½ teaspoon Kosher Salt
- 2 cups Colby Jack Cheese Shredded. Divided: ½ in creamy mixture, ½ on top
- ⅓ cup Mayonnaise
- 1 cup Crushed Pork Rinds or Keto Bread Crumbs
Instructions
- Spray a 9×13-inch baking dish with nonstick cooking spray and preheat the oven to 350°F.
- Steam 22 pounds Broccoli Florets in the microwave until just tender (3 minutes).2 pounds Broccoli Florets
- Coarsely chop the broccoli and spread it evenly in the prepared baking dish.
- Heat 1 tablespoon Unsalted Butter and 2 tablespoons Avocado Oil in a large saucepan over medium-high heat. Add 2 cups Onion and 2 teaspoons Garlic; cook, stirring frequently, until soft and translucent, 3 to 5 minutes.1 tablespoon Unsalted Butter, 2 tablespoons Avocado Oil, 2 cups Onion, 2 teaspoons Garlic
- Sprinkle 1/3 cup Almond Flour and ¼ teaspoon Xanthan Gum over the vegetables and cook for 1 minute. While stirring, slowly pour in 3.5 cups Chicken Broth. Cook, stirring occasionally, until thickened, about 3 minutes.1/3 cup Almond Flour, ¼ teaspoon Xanthan Gum, 3.5 cups Chicken Broth
- Stir in 8 ounces Cream Cheese, 2 teaspoons Worcestershire Sauce, 3/4 teaspoon Ground Black Pepper and 1/2 teaspoon Kosher Salt, cook, stirring, until smooth, about 2 minutes.8 ounces Cream Cheese, 2 teaspoons Worcestershire Sauce, 3/4 teaspoon Ground Black Pepper, 1/2 teaspoon Kosher Salt
- Remove from heat and stir in 1 1/2 cups cheese and 1/3 cup Mayonnaise.1/3 cup Mayonnaise, 2 cups Colby Jack Cheese
- Pour the cheese sauce over the broccoli.
- Spread 1 cup Crushed Pork Rinds (or Keto Bread Crumbs) evenly over the broccoli mixture. Top with the remaining 1/2 cup cheese.1 cup Crushed Pork Rinds, 2 cups Colby Jack Cheese
- Bake until the cheese is melted and the sauce is bubbling around the edges, 25 to 30 minutes.
Equipment
- Measuring Cups
- Measuring Spoons
- Rubber Scraper Or other stirring utensil
- Nonstick Cooking Spray
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