Side Pannel
Smashed Potato-And-Broccoli Casserole
Smashed Potato-And-Broccoli Casserole
- Recipe Submitted by ADMIN on 09/26/2007
Category: Casseroles, Vegetables
Ingredients List
- 2 lb Baking potatoes; halved
- 1 c Chopped broccoli
- 1/2 c Diced onion
- 1/2 c Part-skim ricotta cheese
- 1/2 ts Dried dill; *see tip
- 1/2 ts Salt
- 1/8 ts Ground red pepper
- 8 oz Fatfree sour cream
- Cooking spray
- 3/4 c Lowfat sharp cheddar cheese;
- -shredded (3oz)
Directions
1. Preheat oven to 375F 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 375ø for 35 minutes.
Sprinkle with cheddar cheese; bake an additional 5 minutes or until cheese
melts. Yield: 6 servings (serving size: 1 cup).
CALORIES 292 (17% from fat); FAT 5.6g (sat 3.2g, mono 1.5g, poly 0.3g);
PROTEIN 14.9g; CARB 45.5g; FIBER 3.9g; CHOL 19mg; IRON 2.5mg; SODIUM 405mg;
CALC 257mg
*TIP: triple the quanitity of dill when using fresh, chopped.
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 375ø for 35 minutes.
Sprinkle with cheddar cheese; bake an additional 5 minutes or until cheese
melts. Yield: 6 servings (serving size: 1 cup).
CALORIES 292 (17% from fat); FAT 5.6g (sat 3.2g, mono 1.5g, poly 0.3g);
PROTEIN 14.9g; CARB 45.5g; FIBER 3.9g; CHOL 19mg; IRON 2.5mg; SODIUM 405mg;
CALC 257mg
*TIP: triple the quanitity of dill when using fresh, chopped.
Tweet