| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Casserole, Vegetables | 6 | Servings | |
INGREDIENTS
| 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) |
INSTRUCTIONS
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 375° 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 1997-August (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 MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 18, 1998
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