Keto Ham and Cheese Casserole Recipe
This Keto Ham and Cheese Casserole is a low-carb, hearty dish perfect for those following a ketogenic lifestyle. Featuring a mix of chopped broccoli, savory ham, and melted cheeses, it is bound together with a creamy mushroom sauce and topped with a crunchy almond flour crust. Baked to golden perfection, this casserole offers a delicious and comforting meal that’s both satisfying and keto-friendly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
Vegetable / Ham Mixture:
- 3 cups chopped broccoli
- 2 cups ham cubes
- 1/2 medium onion, chopped
- 1 cup mushrooms, sliced
- 1 cup Colby Jack cheese, shredded
Sauce Mixture:
- 1/2 cup sour cream
- 12 fl. oz cream of mushroom soup (canned condensed or homemade replacement)
- 2 large eggs
Crunchy Topping:
- 1 1/2 cup almond flour
- 1/2 cup Colby Jack cheese, shredded
- 4 Tbsp Parmesan cheese, grated
- 1/4 tsp dried parsley
- Pinch sea salt
- 3 Tbsp butter, melted
- 1–2 Tbsp water
Instructions
- Preheat Oven: Heat your oven to 350 degrees Fahrenheit. Prepare a 2 1/2 quart casserole dish by spraying it with non-stick cooking spray to prevent sticking during baking.
- Mix Vegetables and Ham: In a large mixing bowl, combine the chopped broccoli, ham cubes, chopped onion, sliced mushrooms, and 1 cup of shredded Colby Jack cheese. Stir well to evenly distribute the ingredients.
- Prepare Sauce: In a separate small mixing bowl, whisk together the cream of mushroom soup, sour cream, and eggs until the mixture is smooth and fully combined.
- Combine Mixtures: Pour the sauce over the vegetable and ham mixture. Stir thoroughly to coat all ingredients with the creamy sauce evenly.
- Assemble Casserole: Transfer the coated mixture into the prepared casserole dish, spreading it out evenly.
- Make Crunchy Topping: In a small bowl, stir together the almond flour, shredded Colby Jack cheese, grated Parmesan cheese, dried parsley, and sea salt.
- Add Butter to Topping: Pour the melted butter into the dry topping mixture. Use a fork to mix until the texture is crumbly yet slightly damp, allowing it to cling in small clumps. If the mixture feels too dry, add water one tablespoon at a time, up to 2 tablespoons, until the desired consistency is reached.
- Top and Bake: Evenly sprinkle the crunchy almond flour topping over the casserole. Place the dish in the preheated oven and bake until the topping is golden and the casserole is bubbly, about 30-40 minutes.
Notes
- You can substitute cream of mushroom soup with a homemade low-carb version to avoid added sugars.
- For a nuttier flavor, try using smoked ham cubes.
- Make sure the topping is not too wet; it should be crumbly but hold together slightly.
- Leftover casserole can be refrigerated for up to 3 days and reheated in the oven or microwave.
- This casserole freezes well either before or after baking. If frozen before baking, add an extra 10 minutes to baking time.
Keywords: keto casserole, ham and cheese casserole, low carb dinner, keto dinner, broccoli casserole, almond flour topping, creamy mushroom sauce
Find it online: https://cookcrisis.com/keto-ham-and-cheese-casserole-recipe/
