This recipe is a little more work than mashed potatoes and steamed broccoli, but its worth it. It is a good way to finish off leftover broccoli and those half empty containers of ricotta cheese and sour cream.
Broccoli Potato Bake
6 to 8 baking potatoes
1 to 2 cups broccoli florets (fresh, leftover, frozen, leftover and frozen...)
1/2 cup ricotta cheese
1 cup sour cream
1/2 teaspoon dried dill
salt and pepper to taste
shredded cheese
Peel and dice potatoes. Cook in large pot, covered, over medium heat until fork-tender, about 15 minutes. Drain water from pot, using pot lid as strainer. (This will keep you from draining all the water out of the potatoes, which is a good thing.) Mash potatoes, add remaining ingredients, except cheese. Set oven to 350 degress. Spray baking pan with cooking spray, Add potato mixture. Bake for 30 minutes. Add shredded cheese to top of casserole, bake another 5 minutes, until cheese is melted.
You can bake this right along side a meatloaf, or baked chicken to make a nice meal. You can also add leftover ham to the casserole to make it a one-dish dinner.
One-dish dinners are right up my alley. Almost as comforting as Santa Fe Soup, this is certainly a must for my recipe book. Serving of vegetables, dairy products, lovely lovely cassaerole. Majorly yummy.
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