Ham and Broccoli Casserole (Sour Cream)

This low-carb Ham and Broccoli Casserole is a cheesy, creamy and delicious meal in one dish.

6 cups broccoli flowerets (~ 1 lb after trimming)
½ tsp. sea salt
8 oz. cream cheese, softened
½ cup sour cream, or plain Greek yogurt
2 Tbsp. + 2 Tbsp. Parmesan cheese, coarsely grated
1 cup + ¼ cup sharp cheddar cheese, freshly grated
¼ cup green onions, thinly sliced
2 cups cooked ham, diced
black pepper, freshly ground

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5). Spray a 8x12" casserole dish with non-stick spray.

Take cream cheese out of the fridge and put into a bowl or measuring cup that's big enough to hold all the sauce ingredients. Let cream cheese soften on the counter while you prep other ingredients.

Cut up enough broccoli to make 6 cups broccoli flowerets, or slightly more.

Bring a pot of water to a boil, add salt and broccoli, turn down to a low boil and cook exactly 3 minutes.

After 3 minutes, immediately drain broccoli into a colander placed in the sink and let it drain well.

When the cream cheese is softened, mix in sour cream, 2 Tbsp. coarsely grated Parmesan, 1 cup sharp cheddar and sliced green onion.

When broccoli is well drained, put it into a mixing bowl. (Pat the broccoli dry with paper towels if it seems very wet.)

Gently stir the sauce mixture into the broccoli, making sure the broccoli pieces are all coated with sauce.

Add ham cubes to the bowl and gently combine with the broccoli and sauce.

Place ham mixture into a 8x12" casserole dish and season with black pepper.

Sprinkle the remaining ¼ cup sharp cheddar and 2 Tbsp. coarsely grated Parmesan over the top of the casserole.

Bake 30-35 minutes, or until lightly browned and bubbling hot.

Makes 6 servings.