Friday, July 01, 2005

Smashed Potato and Broccoli Casserole

Smashed Potato and Broccoli Casserole (Adapted from CL)

2 pounds russet potatoes, halved
1 cup chopped broccoli
1/2 cup diced onion
1/2 cup ricotta cheese
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried dill
1/2 teaspoon salt
1/8 teaspoon cayenne
8 ounces sour cream
3 ounces shredded sharp white cheddar cheese

Preheat oven to 375

Place potatoes in a large pot and cover with water. Bring water and potatoes to a boil. Reduce heat and simmer 20 minutes or until tender. Drain potatoes over a bowl to reserve 1 cup cooking liquid. Return potatoes and water to the pot and mash until slightly chunky.

Add chopped broccoli, onion, ricotta, dill, salt, cayenne and sour cream to pan. Mix well. Place potato mixture into an 11X7" baking dish lightly coated with cooking spray.

Bake 35 minutes. Sprinkle with white cheddar and bake an additional 5 minutes or until cheese melts.

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