| 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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