Low Carb Broccoli and Ham Casserole
This is my go to, leftover ham casserole. It is so good, I make sure I can get at least 2 of these meals out of my leftovers. This is another family friendly recipe that everyone loves.
This recipe comes together fast and is great made ahead as well. You can make this and store it in your fridge for a day that you are busy and need something fast.
Make sure your steamed broccoli is drained well so that it doesn’t make your dish soupy. I use 1/3 less fat cream cheese but you can use full fat. I add a few shakes of hot sauce to the recipe, that again is optional. Or you can even add more if your family likes more heat.
A little note: This plate was after one of our family holiday get-togethers. I made macaroni and cheese using dreamfields pasta and leftover black eyed peas. This was a trim healthy mama crossover for sure. You aren’t supposed to eat the pasta multiple times a week, but I didn’t want to throw away the mac-n-cheese either.
Low Carb, Broccoli and Ham Casserole
Ingredients
- 12 oz Frozen Riced Cauliflower, cooked
- 3 C Steamed Broccoli
- 2 C Diced Ham
- 2 C Shredded Cheddar Cheese
- 2 M Eggs
- 1/2 C Sour Cream
- 4 oz 1/3 Less Fat Cream Cheese, neufatchel, softened
- 1/2 t Salt
- 1/2 t Black Pepper
- 1 t Garlic Powder
- 1 t Onion Powder
- 2-4 Shakes Hot Sauce
Instructions
- Put cream cheese in a medium bowl and mix in the seasonings. Stir in the sour cream.
- Beat the eggs and add them. Mix well. Add 1 C of cheese and mix again.
- In a large bowl mix together the broccoli, cauliflower rice and ham.
- Pour the cheese, egg, cream cheese mixture into the bowl with the broccoli. Stir well.
- Spread mixture into a 9X13 pan. Sprinkle with the remaining cheese. Bake at 350 degrees for 30 minutes.
