Smashed Potato-and-Broccoli Casserole

Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 292
  • Calories from fat: 17%
  • Fat: 5.6g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.3g
  • Protein: 14.9g
  • Carbohydrate: 45.5g
  • Fiber: 3.9g
  • Cholesterol: 19mg
  • Iron: 2.5mg
  • Sodium: 405mg
  • Calcium: 257mg

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Smashed Potato-and-Broccoli Casserole Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy