Smashed Potato-And-Broccoli Casserole

[Guest guest]

Smashed Potato-And-Broccoli Casserole

 

2 pounds baking potatoes, halved

1 cup chopped broccoli

1/2 cup diced onion

1/2 cup part-skim ricotta cheese

1/2 teaspoon dried dill

1/2 teaspoon salt

1/4 to 1/2 teaspoon ground red pepper

8 ounces sour cream

cooking spray

3/4 cup sharp cheddar cheese, shredded

 

1. Preheat oven to 375 degrees

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 degrees for 35 minutes. Sprinkle with

cheddar cheese; bake an additional 5 minutes or until cheese melts. Serves

6.