Keto Broccoli and Cheese Casserole

Ingredients

• 1 (12 or 16 oz) package frozen broccoli florets
• 1 (12 oz) package cauliflower rice
• 1 small onion, finely diced
• 1 1/4 cups keto cream of mushroom soup
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp smoked or regular paprika
• 4 cups shredded mild or medium cheddar cheese, divided
• Crushed pork rinds (optional topping)

Instructions

1. Thaw the cauliflower rice, microwave the broccoli 3–4 minutes, and drain. Cut the florets into bite-sized pieces.
2. Preheat the oven to 350°F.
3. In a large bowl, mix the cauliflower rice, broccoli, onion, soup, cream, salt, pepper, garlic powder, paprika and 1 1/2–2 cups of the cheddar.
4. Spray a 9x13-inch dish (or two 8x8 pans) with avocado oil, pour in the mixture, and top with the rest of the cheese.
5. Bake 35–40 minutes in a large dish (25–30 in smaller ones), until bubbly with golden spots. Add the pork rinds with 5 minutes left if using.