Potato Broccoli Bake

• 4 3/4 c. raw potatoes, diced 1/2-inch
• 1 lb. frozen cut broccoli
• 1 1/2 c. 2% low-fat milk
• 1/4 c. melted margarine
• 1/4 c. flour
• 1 tsp. salt
• 1/8 tsp. paprika
• 1/3 c. diced onions
• 8 oz. 2% cottage cheese
• 1/4 c. lite mayonnaise
• 1 tsp. whole dried dill weed

1. Steam potatoes in steamer for 5 minutes.
2. Blanch broccoli in steamer for 5 minutes.
3. Heat milk in suitable size kettle.
4. Make a roux by blending margarine and flour, mix together well.
5. Slowly add roux to hot milk, stirring until mixture thickens.
6. Add steamed potatoes, broccoli, salt, paprika, onions, cottage cheese, mayonnaise and dill weed; mix together.
7. Pour into greased casserole dish.
8. Bake in 325u0b0 oven for 35 to 40 minutes or until slightly browned.

potatoes, broccoli, milk, margarine, flour, salt, paprika, onions, cottage cheese, lite mayonnaise, dill weed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=439099 (may not work)