Potato and Broccoli Casserole

Name: Potato and Broccoli Casserole
Prep time: 20 min
Cook time: 42 min
Total time: 1 h 2 min
Yield: 6 serving(s)
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

(2)

Recipe by Parsley

A nice side dish for just about anything.

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READY IN: 1hr 2mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

Preheat oven to 375 degrees F. Lightly grease/spray an 11" x 7" baking dish.
Place potatoes in a large saucepan; cover with salted water. Bring to a boil; reduce heat and simmer 20 minutes or until tender.
Drain potatoes in a colander over a bowl, reserving 1 cup cooking liquid.
Return potatoes and reserved 1 cup liquid to saucepan. Mash with a potato masher until just slightly chunky.
Add chopped broccoli, onion, ricotta, dill, salt, pepper, sour cream, and 1/2 cup only of the cheese to saucepan; stir until blended well.
Spoon mixture into the prepared 11 x 7 baking dish coated with cooking spray; bake at 375 degrees F for 35 minutes.
Sprinkle with remaining 1/2 cup cheddar cheese; bake an additional 5-7 minutes or until cheese melts.

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