Shared by DeniseM
I have been making a broccoli rice casserole for Thanksgiving since I don't know when! This is my son’s absolute favorite thing. I had to change my original recipe, and I usually just wing it, but I found this recipe from Tastes Lovely that is close. You can certainly make it as is, and it looks delicious, but I made some changes.
I don’t use parmesan cheese but will use Cheese Whiz. It’s a bit higher carb, so grated cheddar cheese will also work. I get fresh heads of broccoli and will mix some frozen chopped broccoli as I think the bigger broccoli florets make the casserole so pretty. You can choose to use fresh broccoli.
I like to sauté some chopped mushrooms and jalapeño along with the onion in a stick of butter. Sometimes, I will add chopped celery. You can top the casserole with more cheddar cheese and sprinkle a little pork panko or make bread crumbs with low-carb keto bread. There is a new ”rice” out now by Natural Heaven, and the rice is made out of hearts of palm. I like it a lot, so I’ll probably use it this year; I boil it for 15 minutes so it’s softer like rice.
