Potato and Broccoli Casserole |
|
 |
Prep Time: 20 Minutes Cook Time: 42 Minutes |
Ready In: 62 Minutes Servings: 6 |
|
A nice side dish for just about anything. Ingredients:
2 lbs small white potatoes, halved (larger ones quartered) |
1 1/2 cups chopped broccoli florets |
1/2 cup finely chopped onion |
1/2 cup part-skim ricotta cheese |
3/4 teaspoon dill weed |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
1 cup sour cream, reduced fat ok |
1 cup shredded sharp cheddar cheese, divided |
Directions:
1. Preheat oven to 375 degrees F. Lightly grease/spray an 11 x 7 baking dish.
2. Place potatoes in a large saucepan; cover with salted water. Bring to a boil; reduce heat and simmer 20 minutes or until tender.
3. Drain potatoes in a colander over a bowl, reserving 1 cup cooking liquid.
4. Return potatoes and reserved 1 cup liquid to saucepan. Mash with a potato masher until just slightly chunky.
5. Add chopped broccoli, onion, ricotta, dill, salt, pepper, sour cream, and 1/2 cup only of the cheese to saucepan; stir until blended well.
6. Spoon mixture into the prepared 11 x 7 baking dish coated with cooking spray; bake at 375 degrees F for 35 minutes.
7. Sprinkle with remaining 1/2 cup cheddar cheese; bake an additional 5-7 minutes or until cheese melts.
|
|