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Smashed Potato-and-Broccoli Casserole

Yield 6 servings (serving size: 1 cup)

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

Nutrition 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

How to Make It

  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.