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A delicious and creamy casserole filled with ham, broccoli, and a burst of flavors. This recipe is low carb, gluten free, and a Trim Healthy Mama “S” fuel.
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This casserole is great for an quick and easy week-night meal, but yet it is decadent enough for a more impressive meal. Since I am publishing this two days after Easter, it would be the perfect casserole for using up all that leftover Easter ham!
When I make this, I usually buy pre-diced ham. (Drive-through Sue here!) I can get this at Walmart for under $4 a package, and it will make one of these casseroles, plus there will be enough leftover for breakfast omelettes.
While this casserole is quite similar to my Cheesy Chicken and Broccoli Casserole, I chose to sub the sour cream for plain Greek Yogurt. This bumps up the protein in the dish, and eases the calories just a bit, while still keeping it delicious and creamy.
[clickToTweet tweet=”Delicious, creamy low carb ham casserole. #lowcarb #glutenfree” quote=”Delicious, creamy low carb ham casserole. #lowcarb #glutenfree”]
There are no special ingredients needed for this dish – you should be able to find all the ingredients at your local Walmart or grocery store.
So, what do you need for this easy dish?
2 Cups Diced Ham
2 14 Ounce Bags Frozen Broccoli
8 oz. Cream Cheese, Softened
1 Cup Plain Greek Yogurt
1/2 Cup Mayonnaise
1 Teaspoon Garlic Salt
1 Teaspoon Onion Powder
1/2 Teaspoon Basil
1/2 Teaspoon Smoked Paprika
1/4 Teaspoon Rosemary
1/4 Teaspoon Thyme
1 Cup Shredded Cheese
1 Cup Crushed Pork Rinds (optional)
*A note about the pork rinds – I used them in this recipe, and you can see them in the photos. But to be honest, I don’t know if I would use them again. They really didn’t add much as far as crunch or flavor to the casserole, and I think it would be just as tasty without them! If you want to use them, feel free to, but they are not an essential part of the recipe!
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- Preheat oven to 350.
- In a large bowl, combine all ingredients except shredded cheese and pork rinds.
- Pour mixture into a greased 9x13 glass pan.
- Top with shredded cheese and pork rinds (if using).
- Bake, uncovered for 45-60 minutes, or until casserole is bubbling and cheese is beginning to brown on top.