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Ingredients
| russet potatoes: 1 lb |
| broccoli (chopped): 1 cup (chopped) |
| onions (chopped): 1/4 cup (diced) |
| nonfat cottage cheese: 1/4 cup |
| fresh dill weed (sprigs): 1/4 tsp |
| salt: 1/4 tsp |
| black pepper: 1/8 tsp |
| fat free sour cream: 1/2 cup |
| cheddar cheese: 1.5 oz (shredded) |
Smashed Potato-Broccoli Casserole
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
55 min -
Servings
4 serving(s)
Tags
- Quarter potatoes, cover with water and bring to a boil. Reduce heat; simmer 20 minutes or until tender.
- Drain potatoes, reserving 3/4 cup of cooking liquid.
- Return potatoes and reserved liquid to pan; mash with a potato masher until slightly chunky.
- Add broccoli, onion, cottage cheese, dill weed, salt, pepper and sour cream.
- Spoon mixture into sprayed casserole dish.
- Bake at 375 for 35 minutes. Sprinkle with cheese and bake 5 minutes longer.