Smashed Potato-and-Broccoli Casserole Recipe -
Smashed Potato-and-Broccoli Casserole Recipe

Smashed Potato-and-Broccoli Casserole

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

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Original recipe makes 6 servings Change 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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  • CALORIES 292 (17% from fat); FAT 5.6g (sat 3.2g, mono 1.5g, poly 0.3g); PROTEIN 14.9g; CARB 45.5g; FIBER 3.9g; CHOL 19mg; IRON 2.5mg; SODIUM 405mg; CALC 25
  • Reprinted with permission of Cooking Light® magazine. All rights reserved.

Reviews More Reviews

Most Helpful Positive Review
Dec 08, 2003

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.

Most Helpful Critical Review
Jul 24, 2003

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.


10 Ratings

Feb 01, 2006

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.

Jul 24, 2003

This recipe sounded better than how it turned out. It is lacking something, maybe a can of creamed soup to make it a fluffy casserole rather than a soupy dish.

Jul 24, 2003

This recipe was actually disappointing. I think the recipe is too large so there isn't enough room for all of it to cook properly.

Nov 21, 2003

I made this for a company function and everyone really enjoyed it. It has a little spice to it, but it was wonderful!

Mar 08, 2006

Seriously lacking flavor.

Mar 05, 2006

This was yummy. I used a little less water than the recipe calls for and it did not turn out runny as some of the other reviewers said. I also added some miced fresh garlic and was generous with the red pepper as I like things spicy. Excited to try varitions with different veges. Will make again. Thanks for sharing the recipe!!


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