Review: Smashed Potato-And-Broccoli Casserole

[Guest guest]

Keema, we loved this! The only thing I didn't have on hand was the

ground red pepper and used red paper flakes instead. It wasn't nearly as

hot as the guys like it to be using the flakes, so I'll get some of the

ground type at the Indian market tomorrow. Thanks for posting...

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> Keema Desilva wrote:

>> 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.

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