Smashed Potato-and-Broccoli Casserole9 Reviews
“This potato casserole has enough protein to be served as a main dish.” - by Cooking Light magazine
Original recipe yields 6 servings
- Preheat oven to 375 degrees.
- 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.
- 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 375 degrees for 35 minutes. Sprinkle with cheddar cheese; bake an additional 5 minutes or until cheese melts.
Reviews (9)Rate This Recipe
"We found this to not only taste bad, but to also smell really unappealing. Low fat or not, we absolutely will not make this again - we could not even eat it the night we made it...." See more"
SARAH FROM IOWA
"LOVED this recipe. My boyfriend and I usually avoid onions but I added them anyway and I'm glad I did. This does not taste low fat to me! I will definetely make this again and again...." See more"
"For once I am really glad I didn't read the reviews before I tried a dish. We loved this. Ours was not soupy or bland, in fact it puffed up nicely when I baked it in a large round dish. I used regu..." See morelar sour cream, but the ricotta and cheese on top were low fat. I did have a little less than a full cup of water to add back in due to a little accident, but that was the only change I made. I also wasn't sure if the recipe should use fresh or frozen broccoli so I used fresh. Perhaps those with soupy textures used frozen, I am not sure. When I make this again the only thing I will change is to either leave the onions out or saute them prior to adding in. I did not care for the crunchy onions. Even my four year old daughter that refuses to eat broccoli in any form ate her potatoes tonight."
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