Potato and Broccoli Casserole

*Parsley*'s Note:

A nice side dish for just about anything.

• Total Time: 1 hrs 2 mins
• Prep Time: 20 mins
• Cook Time: 42 mins

Ingredients:

Servings: 6

• 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.

Reviews

[MelanyTN]

Took this to a potluck and it was a HIT! I used red potatoes (peeled) and didn't have any dill weed. But - it was great!

[Hey Jude]

I made this as a side dish to roast turkey and it was great! I love the idea of combining the potato with veggies...kind of like killing two birds with one stone. I did use reduced fat sour cream and my potatoes were small Yukon golds. My picky daughter had two helpings, which makes this recipe both a winner and a keeper in my household. Thanks Parsley!