This is our favorite casserole. I would like to make it low carb if possible by removing the cream of celery soup (which I am guessing is about 18 carbs according to fitday).

The recipe without the soup (and fibre already subtracted) is 19 carbs,( 29 with fibre).

Can anyone help me make this yummy casserole again?

3 cups steamed broccoli
1 can cream of celery soup
1 cup chopped celery
1 cup sour cream
1 cup grated cheddar

Bake 350 for 35-45 minutes

last 5 minutes top with cracker crumbs (but I'll now use crushed pork rinds).

So yummy. I really miss this side dish.

Thanks for your help:-D

Stina

Hi Stina,

I would use whipping cream to replace the soup. It won't be as thick or have the same flavour as the casserole with the soup, but it will still be yummy.

I thought of reducing 2 cups of whipping cream until thick, but that would be a bit heavy in carbs at 13.2 grams. 1 cup of whipping cream will add on 6.6.

But wait! What about mixing whipping cream - or water for less carbs - into cream cheese to equal the volume of the soup? I don't think the proportion would would be half and half, just add enough liquid to the cream cheese to be a bit thicker than the soup. Try adding a touch of celery salt too for that soup flavour.

Experiment and tell us how it goes!

Karen

I suggest using Campbell's ready to serve cream of mushroom soup. It has 7.6g carbs, 3.6g fibre per cup. I think I'll try your recipe!

Thanks for the suggestions! Actually the addition of cream cheese would make this casserole fabulous I think. Now that I have been tempted by the full carb version last night, I just have to find a way to make it soon.

Will let ya all know what transpires!

Stina