Ingredients
-
2
-
1 1/2
-
1/2
-
1/2
-
3/4
-
1/2
-
1/4
-
1
-
1
-
-
-
-
-
-
Directions
Potato and Broccoli Casserole, A nice side dish for just about anything , Took this to a potluck and it was a HIT! used red potatoes (peeled) and didn’t have any dill weed But – it was great!, I made this as a side dish to roast turkey and it was great! I love the idea of combining the potato with veggies kind of like killing two birds with one stone I did use reduced fat sour cream and my potatoes were small Yukon golds My picky daughter had two helpings, which makes this recipe both a winner and a keeper in my household Thanks Parsley!
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Steps
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1
Done
|
Preheat Oven to 375 Degrees F. Lightly Grease/Spray an 11" X 7" Baking Dish. |
|
2
Done
|
Place Potatoes in a Large Saucepan; Cover With Salted Water. Bring to a Boil; Reduce Heat and Simmer 20 Minutes or Until Tender. |
|
3
Done
|
Drain Potatoes in a Colander Over a Bowl, Reserving 1 Cup Cooking Liquid. |
|
4
Done
|
Return Potatoes and Reserved 1 Cup Liquid to Saucepan. Mash With a Potato Masher Until Just Slightly Chunky. |
|
5
Done
|
Add Chopped Broccoli, Onion, Ricotta, Dill, Salt, Pepper, Sour Cream, and 1/2 Cup Only of the Cheese to Saucepan; Stir Until Blended Well. |
|
6
Done
|
Spoon Mixture Into the Prepared 11 X 7 Baking Dish Coated With Cooking Spray; Bake at 375 Degrees F For 35 Minutes. |
|
7
Done
|
Sprinkle With Remaining 1/2 Cup Cheddar Cheese; Bake an Additional 5-7 Minutes or Until Cheese Melts. |
