Yet Another Keto Casserole
I tend to make these a lot. The base ingredient for all of my casseroles is cauliflower. Then, whatever else goes in depends on what was on sale at the store or if I happen to have leftovers. Today, sausages were on sale AND I had a coupon for them and some alfredo sauce, so this is what I wound up whipping up for dinner.
- 12 oz cauliflower, cooked
- 4 chicken sausages, pre-cooked
- 1 cup Alfredo sauce
- 1 cup sliced white mushrooms
- 1 tsp olive oil
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded cheese of choice (I used a “pizza blend” from Kraft)
Preheat oven to 350F. Drizzle about a teaspoon of olive oil into a pan and, over medium-high heat, cook mushroom slices until they brown and begin to shrink.
I usually wind up buying steamable bags of cauliflower. They’re about 12 ounces. Follow the directions for heating in the microwave; if you only have raw cauliflower, then cook as you normally would until it’s tender but not mushy. Drain the cauliflower, cut into pieces, and put into the casserole dish. Add in the mushrooms as well.
Cut up the chicken sausages and add into the casserole dish. Pour in the cup of Alfredo and mix until all of the other ingredients are coated with Alfredo.Top the mixture with grated Parmesan and then sprinkle the shredded cheese on top.
Cover the casserole dish and cook at 350F for 30 minutes.
Makes 5 servings.
Per Serving: 191kcal, 4g carbs, 1g fiber, 16g protein, 11g fat, 2g sugar. 3g net carbs.
Thoughts: I am of the “less is more” camp when it comes to sauces, but considering how low carb this is anyway, you could easily add another half cup of Alfredo and only add one carb per serving.