Potato Broccoli Bake

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

1. Steam potatoes in steamer for 5 minutes.
2. Blanch broccoli in steamer for 5 minutes.
3. Heat milk in suitably sized 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, mayo and dill weed.
7. Mix together.
8. Pour into greased casserole dish.
9. Bake at 325u0b0 for 35 to 40 minutes.
10. Calories 149/serving, 65 gm fat/serving, 6 mg cholesterol/serving and 374 mg sodium/serving.

potatoes, broccoli, milk, margarine, flour, mayo, salt, paprika, onions, cottage cheese, dill

Taken from www.cookbooks.com/Recipe-Details.aspx?id=982701 (may not work)