Broccoli Casserole

0.0 rating
  • V
  • GF
You won't find any condensed soup our mayonnaise in this mouthwatering Fittest Broccoli Casserole.
  • Difficulty:Easy
  • Prep Time:10 mins
  • Cook Time:50 mins
  • Serves:10
  • Freezable:Yes

Nutrition per portion

  • Calories 149
  • Fat 8
  • Protein 9
  • Carbs 10
  • 4 cups broccoli florets
  • 3 tablespoons grass-fed butter, ghee or avocado oil
  • 1 yellow onion, diced
  • 5 fresh garlic cloves, minced
  • 2 carrots, peeled and diced
  • 1 cup organic whole milk yogurt
  • 1/2 cup organic sour cream
  • 2 cup cheddar cheese, preferably organic, shredded
  • 1 tablespoon dried dill
  • 1 teaspoon sea salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • Juice and zest of 1/2 lemon
  • 1/2 cup cooked white rice
  1. Grease a 9x13 casserole dish with healthy fat of choice and set aside.
  2. In a small saucepan, add a steamer basket, broccoli and enough water to steam the broccoli {usually about 1/2 cup to 1 cup water depending on the size of your pan}. Cover with a lid, bring water to a boil and steam the broccoli for 2-3 minutes. Remove from heat and carefully remove the steamer basket with broccoli. Set aside.
  3. While the broccoli is steaming, add healthy fat of choice to a saucepan and turn the stovetop to medium-high heat. Add the onion, garlic and carrots, stirring occasionally for about 5-7 minutes. Remove from heat.
  4. In a large mixing bowl, add cooked rice, steamed broccoli, onion-carrot mixture, yogurt, sour cream, 1 1/2 cups shredded cheese, dill, sea salt, thyme, garlic powder, lemon juice and lemon zest. Stir until fully combined and evenly distributed. Pour mixture into greased casserole dish. Sprinkle remaining 1/2 cup shredded cheese over the top of the casserole. Bake at 375 degrees F for 40-50 minutes, or until the cheesy top is lightly golden brown. Let sit for 5 minutes before serving.