Low Carb Ham and Broccoli Crusty Casserole

Wonderfully delicious low carb cheesy ham and broccoli casserole topped with a crunchy crust that will have your family and/or friends asking for seconds. Great way to use up leftover ham. You could always substitute Spam for the ham.

Ingredients:

• 1 lb Ham, cubed
• 6 cups Broccoli florets
• ½ medium red Onion, diced
• 8 oz canned mushrooms
• 4 cups Mozzarella cheese, shredded
• ½ cup Sour Cream
• Two 12 oz Cream of mushroom soup
• 2 large eggs
• 1 ½ cups Almond flour
• ½ cup Parmesan cheese, grated
• ½ tsp Kosher salt
• 3 Tbsp Butter, melted
• 1 lb fresh Asparagus, snapped & sliced

Directions:

• Preheat oven to 375ºF and Spray a 9" x 11" foil pan with nonstick spray
• In a medium bowl mix the crunchy crust ingredients
  • Stir almond flour, 2 cups Mozzarella cheese, Parmesan cheese, and salt
  • Stir in melted butter with a fork
  • Mixture should be crumbly in small clumps of dough
• Steam the broccoli for about 11 minutes until florets are al dente
• In a large bowl, mix the ham, broccoli, onion, mushrooms, and 2 cups Mozzarella cheese
• Sauce recipe
  • In a small mixing bowl, mix the sour cream, cream of mushroom soup, and 2 eggs until smooth
• Pour the sauce over the ham/vegetable mixture and stir to coat
  • Pour the casserole mixture into the foil pan
  • Spread the crunchy crust evenly over the ham and broccoli casserole
• Bake at 375ºF for 1 hour until the casserole is bubbly and the crust is golden brown

Serve with a side of fried Asparagus sautéed in 3 Tbsp of extra virgin olive oil and 2 Tbsp of salted butter