Smashed Potato And Broccoli Casserole

• 6 medium baking potatoes, halved - (2 lb.)
• 1 cup chopped broccoli (fresh)
• 1/2 cup diced onion
• 1/2 cup Ricotta cheese (may be low fat)
• 1 1/2 tsp. fresh or dried dill
• 1/2 tsp. salt
• 1/8 tsp. ground red pepper (optional)
• 1 - 8 oz. container sour cream (may be fat free)
• cooking spray
• 3/4 cup (3 oz.) shredded sharp cheddar cheese (may be low fat)

1. Preheat oven to 375u0b0.
2. Place potatoes in a saucepan, cover with water.
3. Cook 20 minutes or until tender.
4. Drain potatoes reserving 1 cup cooking liquid.
5. Return potatoes and liquid to pan.
6. Mash with potato masher until slightly chunky.
7. Add chopped broccoli and next 6 ingredients to pan.
8. Stir well.
9. Spoon into an 11 x 7 inch baking dish coated with cooking spray.
10. Bake at 375u0b0 for 35 minutes.
11. Sprinkle with cheddar cheese.
12. Bake an additional 5 minutes or until cheese melts. 6 servings.

baking potatoes, broccoli, onion, ricotta cheese, dill, salt, ground red pepper, sour cream, cooking spray, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=68814 (may not work)