Ingredients
Scale
- 1 pound broccoli florets, steamed or roasted
- 10 ounces frozen spinach, thawed and squeezed dry
- 8 ounces cream cheese, softened
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Step 2: In a large bowl, combine the softened cream cheese and heavy cream. Mix until smooth and creamy.
- Step 3: Add the steamed broccoli, squeezed spinach, cheddar cheese, mozzarella cheese, Parmesan cheese, and garlic powder to the cream cheese mixture. Stir until well combined.
- Step 4: Pour the mixture into the prepared baking dish and spread evenly.
- Step 5: Bake for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and lightly browned.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in the microwave or oven until warmed through.
- Serve this creamy casserole as a satisfying side dish or a light, keto-friendly main course.
- Don't skimp on squeezing the spinach dry; excess moisture will make the casserole watery.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American