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Smashed Potato-and-Broccoli Casserole

Smashed Potato-and-Broccoli Casserole

Cooking Light magazine

This potato casserole has enough protein to be served as a main dish.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



  1. Preheat oven to 375 degrees.
  2. 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.
  3. 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.
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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.


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.


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 regular 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.