Potato and broccoli casserole |
| Name: |
Brandi Thomas |
| Base: |
Shaw AFB |
| Recipe: |
Basic ingredients:
Red potatoes (1 pound):
Frozen broccoli (Birds Eye, 10 ounces):
Low-fat milk ($2.99 for 1/2 gallon):
Shredded low-$10.25fat cheddar (Richfood, 8 ounces):
15-ounce can bread crumbs:
Preheat oven to 375°.
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.
Steam 1 cup of broccoli, according to packaging instructions. Add broccoli and milk to pan; stir well. Spoon potato mixture into an 11x7 baking dish coated with cooking spray; bake at 375° for 35 minutes. Sprinkle with cheddar cheese and bread crumbs; bake an additional 5 minutes or until cheese melts. |
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