Smashed Potato-and-Broccoli Casserole

recipe

Yield:

6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 292
Caloriesfromfat 17 %
Fat 5.6 g
Satfat 3.2 g
Monofat 1.5 g
Polyfat 0.3 g
Protein 14.9 g
Carbohydrate 45.5 g
Fiber 3.9 g
Cholesterol 19 mg
Iron 2.5 mg
Sodium 405 mg
Calcium 257 mg

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

Preparation

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.

Note:

August 1997
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