Broccoli, Ham and Swiss Casserole
9.6g
Net Carbs
32.7g
Protein
25.4g
Fat
4.8g
Fiber
414
Calories
Ingredients:
- 1/2 cup Heavy Cream, liquid
- 1/4 cup Yellow Onion (chopped)
- 1 each Garlic, clove
- 16 ounces Baked Ham, sliced
- 1 teaspoon Thyme, fresh
- 2 package (10 oz) Broccoli, frozen
- 1/4 teaspoon Salt
- 4 oz (85g) Baby Bella Mushrooms (Cremini, brown)
- 1/4 teaspoon Xanthan Gum
- 1 tablespoon Butter, salted or unsalted
- 1/4 teaspoon Black Pepper, ground
- 4 ounces Swiss Cheese
Directions:
- Heat oven to 350°F.
- 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.
- 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.
- 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.
