Smashed Potato-and-Broccoli Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 or 1/2 teaspoon dried dill |
1/2 teaspoon salt |
1/8 teaspoon ground red pepper |
1 (8-ounce) container fat-free sour cream |
cooking spray |
3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese |
Directions:
1. Preheat oven to 375°.
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 375° for 35 minutes. Sprinkle with cheddar cheese; bake an additional 5 minutes or until cheese melts.
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