Recipe for Smashed Potato and Broccoli Casserole 
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Yield:
6
Ingredients:
Amount Ingredient
2 lb baking potatoes halved
1 cup chopped broccoli
1/2 cup diced onion
1/2 cup part-skim ricotta cheese
1/2 tsp dried dill *see tip
1/2 tsp salt
1/8 tsp ground red pepper
8 oz nonfat sour cream
Cooking spray
Instructions:
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 375F for 35 minutes.

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

Yield: 6 servings (serving size: 1 cup).

*TIP: triple the quantity of dill when using fresh, chopped.

NOTES : While most potato casseroles are served as side dishes, this one has enough protein to be served as a main dish.

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