This dish is a variation on a broccoli dip a friend of many years often served at parties. I didn’t chop my broccoli as fine as she did, and there was no cheese in her dip. Mine instead is made with a delicious low-carb soup. The flavor was so memorable I decided to try and reproduce it as a vegetable side dish today. It came out delicious! Just as good as her dip, maybe even better with my addition of cheese! This recipe is suitable for all phases of Atkins, Keto diets but not acceptable for Primal or Paleo.
VARIATIONS: Add 1 c. cooked leftover chicken or 1 cup cooked shrimp for a complete meal
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½ bunch broccoli, stems and flowerettes cut into medium chunks (about 3 cups)
1 oz. onion, chopped
6 large mushrooms, sliced (or a 4-oz can sliced mushrooms, drained)
1 T. olive oil
½ recipe Jennifer Eloff’s Condensed Cream of Mushroom Soup
½ c. shredded Monterrey Jack Cheese
¼ c. heavy cream
Dash black pepper
DIRECTIONS: Preheat oven to 350º. Lightly grease a medium casserole or vegetable dish and set aside. Make a recipe of the mushroom soup. You will only use half of it for this recipe. The remaining soup should be reserved for some other use. It will keep a week in the refrigerator. Chop and steam the broccoli over water or in your microwave just until tender crisp. Heat the olive oil in a medium skillet and brown the onion and mushrooms until nearly tender. Turn off heat. Toss the broccoli into the skillet and toss lightly. Stir the cream into the soup mixture and blend well. Spoon it over the broccoli-mushroom mixture, add the cheese and stir gently with a spoon to mix. Sprinkle with black pepper and bake at 350º for 30 minutes or until hot and bubbly. ENJOY!
NUTRITIONAL INFO: Makes 4 servings, each contains: (does not include optional meat)
215.5 calories, 18.35 g fat, 7 g carbs, 2.22 g fiber, 4.78 g NET CARBS, 6.45 g protein, 348 mg sodium