|2 pounds||Baking potatoes; halved|
|1 cup||Chopped broccoli|
|½ cup||Diced onion|
|½ cup||Part-skim ricotta cheese|
|½ teaspoon||Dried dill; *see tip|
|⅛ teaspoon||Ground red pepper|
|8 ounces||Fatfree sour cream|
|¾ cup||Lowfat sharp cheddar cheese; shredded (3oz)|
1. Preheat oven to 375F degrees.
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 375ø for 35 minutes.
Sprinkle with cheddar cheese; bake an additional 5 minutes or until cheese melts. Yield: 6 servings (serving size: 1 cup).
CALORIES 292 (17% from fat); FAT 5.6g (sat 3.2g, mono 1.5g, poly 0.3g); PROTEIN 14.9g; CARB 45.5g; FIBER 3.9g; CHOL 19mg; IRON 2.5mg; SODIUM 405mg; CALC 257mg
*TIP: triple the quanitity of dill when using fresh, chopped.
SOURCE: Cooking Light 1997-August (c) 1997 Cooking Light, Inc.
Notes: While most potato casseroles are served as side dishes, this one has enough protein to be served as a main dish.
Recipe by: Cooking Light (Magazine) August 1997 Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 18, 1998
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