Smashed Potato-and-Broccoli Casserole

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.