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Ingredientes
- 2 lb baking potatoes halved
- 1 c. minced broccoli
- 1/2 c. diced onion
- 1/2 c. part-skim ricotta cheese
- 1/2 tsp dry dill *see tip
- 1/2 tsp salt
- 1/8 tsp grnd red pepper
- 8 ounce nonfat lowfat sour cream
- Â Â Cooking spray
- 3/4 c. lowfat sharp cheddar cheese shredded (3oz)
Direcciones
- 1. Preheat oven to 375F degrees.
- 2. Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 20 min or possibly till tender. Drain potatoes in a colander over a bowl, reserving 1 c. cooking liquid. Return potatoes and liquid to pan; mash with a potato masher till slightly chunky.
- 3. Add in minced broccoli and next 6 ingredients (broccoli through lowfat sour cream) to pan, and stir well. Spoon potato mix into an 11 x 7-inch baking dish coated with cooking spray; bake at 375F for 35 min.
- Sprinkle with cheddar cheese; bake an additional 5 min or possibly till cheese melts.
- Yield: 6 servings (serving size: 1 c.).
- *TIP: triple the quantity of dill when using fresh, minced.
- NOTES : While most potato casseroles are served as side dishes, this one has sufficient protein to be served as a main dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 6 servings | |
| Calories 235 | |
| Calories from Fat 115 | 49% |
| Total Fat 13.12g | 16% |
| Saturated Fat 7.88g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 337mg | 14% |
| Potassium 594mg | 17% |
| Total Carbs 22.88g | 6% |
| Dietary Fiber 3.0g | 10% |
| Sugars 2.96g | 2% |
| Protein 7.58g | 12% |
