Broccoli, Ham and Swiss Casserole Recipe


Atkins Broccoli, Ham and Swiss Casserole
9.6g
Net Carbs
Prep Time: 25 Minutes
Style:American
Cook Time: 40 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

32.7g

Protein

25.4g

Fat

4.8g

Fiber

414.9cal

Calories

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INGREDIENTS

  • 1 tsp Thyme, fresh
  • 0 1/4 tsp XANTHAN GUM Hodgson Mill Inc
  • 0 1/4 tsp Black Pepper, ground
  • 4 oz SWISS CHEESE ANCO Fine Cheese a Division of Schratter Foods, Inc.
  • 0 1/4 cup Yellow Onion, chopped
  • 1 Tbsp Butter, salted or unsalted
  • 0 1/4 tsp SALT Morton Salt, Inc.
  • 0 1/2 cup Heavy Cream, liquid
  • 4 oz (85g) Baby Bella Mushrooms (Cremini, brown)
  • 2 package (10 oz) Broccoli, frozen
  • 1 each Garlic, clove
  • 16 oz Baked Ham, sliced

DIRECTIONS

  1. Heat oven to 350°F.
  2. Microwave frozen broccoli for 3 minutes (or thaw overnight in the refrigerator). Place in a large bowl lined with a clean kitchen towel and set aside.
  3. Mince the garlic and roughly chop the mushrooms. Melt the butter in a medium skillet over medium heat. Add the onion, season with salt and pepper, and sauté until softened, about 2 minutes. Reduce heat to medium low, add garlic and sauté until fragrant, about 30 seconds. Add mushrooms and sauté until all the fat is absorbed. Add cream and stir to combine. Simmer for 6 minutes. Remove from heat and sprinkle in the xanthan gum, stirring to combine.
  4. Use the towel to squeeze any excess water out of the broccoli, chop any large pieces into bite size, and place broccoli back in the dry bowl. Add the mushroom sauce and mix to evenly coat the broccoli. Chop the ham into bite sized pieces, shred the cheese, and fold into the broccoli mixture with the fresh thyme. Scrape into a 9-inch by 9-inch baking pan and bake for 30 minutes, or until cheese is melted and bubbly. Each serving is about 1 1/2 cups.

Cooking Tip