This one is yummy!
Smashed Potato-and-Broccoli Casserole
Posted By: Donna1408
I made this last night as a side dish for roasted chicken and it got a thumbs-up from my family. I will definitely be making this again.
YIELD: 6 servings (serving size: 1 cup)
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
3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese
Preheat oven to 375°.
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.
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.
Amount per serving
Calories from fat: 17%
Saturated fat: 3.2g
Monounsaturated fat: 1.5g
Polyunsaturated fat: 0.3g
Nutrition Guidelines for Healthy Living
Cooking Light AUGUST 1997
| current weight: 193.0