I modified my tried and true family recipe to low carb. Most other versions I had seen just weren't "sinful" enough, so I came up with one of my own; tastes just like the one we always have for family get togethers, not to mention church dinners. (Kentucky grandmothers are some of the best cooks around!) Thought I'd share it with others:

Dina's creamy, cheesy Southern style Broccoli Casserole

8 cups steamed broccoli
1 cup heavy cream
1 cup sharp cheddar cheese
1/2 cup sour cream
1- 7 oz can sliced mushrooms
2 eggs, beaten
1/2 teaspoon seasoned salt
1 cup (total yield) plain CRUSHED pork rinds (I use half a large bag)
Butter (quantity is up to you) to "dot" the top

Preheat oven to 350 degrees.

Layer a 9x13 buttered casserole dish with cooked broccoli (I steam mine so it's very soft). In a separate bowl, mix heavy cream, sour cream, eggs, and salt until smooth. Then add cheese and mushrooms to the cream mix. Pour entire mix over broccoli and then sprinkle with crushed pork rinds. Dot the top with tiny bits of butter (I probably use 2 Tbsp.) Bake at 350 degrees for 30-35 minutes.

This recipe, I am told by family, tastes just like the ones that use cream of mushroom soup and a whole sleeve of Ritz crackers. I knew those pork rinds would come in handy! Enjoy and let me know if anyone likes it, or as my grandpa says, "If it's worth any count!"