Smashed Potato-and-Broccoli Casserole recipe

6 servings

2 pounds baking potatoes, halved

1 cup chopped broccoli

1/2 cup diced onion

1/2 cup part-skim ricotta cheese

1 1/2 teaspoons chopped fresh dill weed

1/2 teaspoon salt

ground red pepper

1 (8 ounce) container fat free sour cream

cooking spray

3/4 cup shredded reduced-fat sharp Cheddar cheese

Preheat oven to 375 degrees.

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.

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 degrees for 35 minutes.

Sprinkle with cheddar cheese; bake an additional 5 minutes or until cheese melts.