Smashed Potato-And-Broccoli Casserole

Recipe Ingredients

2 lbs	908g / 32oz	Baking potatoes - halved
1 cup	146g / 5.1oz	Chopped broccoli
1/2 cup	31g / 1.1oz	Diced onion
1/2 cup	73g / 2.6oz	Part-skim ricotta cheese
1/2 teaspoon	2.5ml	Dried dill - *see tip
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Ground red pepper
8 oz	227g	Sour cream
		Cooking spray
3/4 cup	109g / 3.8oz	Sharp cheddar cheese - shredded (3oz)

Recipe Instructions

1. Preheat oven to 375F.

2. Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 20 minutes or until tender. Drain potatoes in a colander over a bowl, reserving 1 cup cooking liquid. Return potatoes and liquid to pan; mash with a potato masher until slightly chunky.

3. Add chopped broccoli and next 6 ingredients (broccoli through sour cream) to pan, and stir well. Spoon potato mixture into an 11 x 7-inch baking dish coated with cooking spray; bake at 375F for 35 minutes. Sprinkle with cheddar cheese; bake an additional 5 minutes or until cheese melts. Yield: 6 servings (serving size: 1 cup).

*TIP: triple the quantity of dill when using fresh, chopped.

Source:
Cooking Light 1997-August

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.