Smashed Potato Broccoli Casserole

Smashed Potato Broccoli Casserole

2 pounds Yukon Gold potatoes -- skin on and quartered
1 cup chopped broccoli
1/2 cup chopped onions
1/2 cup lowfat cottage cheese
1 teaspoon dried dill weed
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon ground red pepper
8 ounces lowfat sour cream
cooking spray
3/4 cup lowfat cheddar cheese -- shredded

Preheat oven to 375. Put potatoes in saucepan; cover with water. Bring to boil-reduce heat and simmer 20 min. or until tender. Drain potatoes in 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, onion, and next 6 ingredients to pan and stir well. Spoon potato mixture into 11x7 baking dish coated with cooking spray. Bake for 35 minutes. Sprinkle with cheese, bake an additional 5 minutes or until cheese has melted.

This recipe serves 8 (about 1 cup).

164 Calories; 2g Fat; 9g Protein; 26g Carbohydrate; 2g Dietary Fiber . . . . . .