Recipe - Smashed Potato-And-Broccoli Casserole

2 pound Baking potatoes; halved
1 cup Chopped broccoli
One half cup Diced onion
One half cup Partskim ricotta cheese
One half teaspoon Dried dill; *see tip
One half teaspoon Salt
1/8 teaspoon Ground red pepper
8 ounce Fatfree sour cream
Cooking spray
Three fourths cup Lowfat sharp cheddar cheese;
shredded (3oz)

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 7inch
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.

SOURCE: Cooking Light 1997August (c) 1997 Cooking Light, Inc.

Notes: While most potato casseroles are served as side dishes, this one has
enough protein to be served as a main dish.

Recipe by: Cooking Light (Magazine) August 1997

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Feb 18,
1998