Smashed potato-and-broccoli casserole

Yield: 6 Servings

Measure Ingredient
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
½ teaspoon Salt
⅛ teaspoon Ground red pepper
8 ounces Fatfree sour cream
\N \N Cooking spray
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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