Potato & Broccoli Casserole

  • Serves: 6
Potato & Broccoli Casserole


  • 2 pounds Blue Denim White Potatoes, halved
  • 1 cup chopped broccoli
  • 1/2 cup diced onion
  • 1/2 cup part-skim ricotta cheese
  • 1-1/2 teaspoons chopped fresh dill weed
  • 1/2 teaspoon salt ground red pepper
  • 1 (8 oz.) container sour cream
  • 3/4 cup shredded sharp cheddar cheese
  • Cooking spray


Preheat oven to 375 degrees F.

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 six ingredients (broccoli through sour cream) to pan; stir well.

Spoon potato mixture into an 11 x 7 baking dish coated with cooking spray; bake at 375 degrees F for 35 minutes.

Sprinkle with cheddar cheese; bake an additional 5 minutes or until cheese melts.

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