Smashed Potato-and-Broccoli Casserole Recipe

Ingredients
<br>- 2 pounds baking potatoes, halved
<br>- 1 cup chopped broccoli
<br>- 1/2 cup diced onion
<br>- 1/2 cup part-skim ricotta cheese
<br>- 1 1/2 teaspoons chopped fresh dill weed
<br>- 1/2 teaspoon salt
<br>- ground red pepper
<br>- 1 (8 ounce) container fat free sour cream
<br>- cooking spray
<br>- 3/4 cup shredded reduced-fat sharp Cheddar cheese
<br><p></p>Directions
<br>step 1: Preheat oven to 375 degrees.
<br>step 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.
<br>step 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 375 degrees for 35 minutes. Sprinkle with cheddar cheese; bake an additional 5 minutes or until cheese melts.
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Ingredients
- 2 pounds baking potatoes, halved
- 1 cup chopped broccoli
- 1/2 cup diced onion
- 1/2 cup part-skim ricotta cheese
- 1 1/2 teaspoons chopped fresh dill weed
- 1/2 teaspoon salt
- ground red pepper
- 1 (8 ounce) container fat free sour cream
- cooking spray
- 3/4 cup shredded reduced-fat sharp Cheddar cheese

Directions
step 1: Preheat oven to 375 degrees.
step 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.
step 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 375 degrees for 35 minutes. Sprinkle with cheddar cheese; bake an additional 5 minutes or until cheese melts.

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