Low-Carb Ham and Broccoli Casserole Au Gratin

Ingredients

• 6 cups broccoli flowerets
• 1/2 tsp. salt for broccoli cooking water
• 8 oz. cream cheese, softened
• 1/2 cup sour cream
• 2 T + 2 T coarsely grated Parmesan
• 1 cup + 1/4 cup grated sharp cheddar cheese
• 1/4 cup thinly sliced green onions
• 2 cups diced ham
• Black pepper to taste

Directions

1. Heat the oven to 375F/190C. Coat a 8″ x 12″ casserole dish, or one close to that size, with non-stick spray.
2. Set the cream cheese out from the fridge in a bowl or measuring cup large enough for the full sauce mixture. While you get the rest ready, leave it on the counter to soften. If you want to speed things along, microwave it in 20 seconds bursts, stirring after each one, until it is as soft as you need.
3. Trim and cut the broccoli into enough flowerets to measure 6 cups, or a little more.
4. Bring a pot of water to a boil. Stir in the salt, add the broccoli, reduce the heat so the water is boiling gently, and cook for exactly 3 minutes.
5. As soon as the 3 minutes are up, pour the broccoli into a colander in the sink and leave it to drain thoroughly.
6. Once the cream cheese is soft, stir in the sour cream, 2 T coarsely grated Parmesan, 1 cup sharp cheddar, and the sliced green onion.
7. Transfer the drained broccoli to a mixing bowl. If it still looks quite wet, pat it with paper towels.
8. Fold the cheese sauce into the broccoli carefully, coating the pieces as evenly as you can without smashing them.
9. Add the ham cubes to the bowl, then gently mix them through the broccoli and sauce.
10. Spoon the broccoli, cheese, and ham mixture into the 8″ x 12″ casserole dish, then add fresh-ground black pepper to taste.
11. Scatter the remaining 1/4 cup sharp cheddar and 2 T coarsely grated Parmesan across the top.
12. Bake for 30-35 minutes, until the casserole is hot and bubbling and the top has a light brown color.