Potato And Broccoli Casserole - cooking recipe

Ingredients

2 lbs small white potatoes, halved (larger ones quartered)
1 1/2 cups chopped broccoli florets
1/2 cup finely chopped onion
1/2 cup part-skim ricotta cheese
3/4 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup sour cream, reduced fat OK
1 cup shredded sharp cheddar cheese, DIVIDED

Preparation

Preheat oven to 375 degrees F. Lightly grease/spray an 11\" x 7\" baking dish.
Place potatoes in a large saucepan; cover with salted water. Bring to a boil; reduce heat and simmer 20 minutes or until tender.
Drain potatoes in a colander over a bowl, reserving 1 cup cooking liquid.
Return potatoes and reserved 1 cup liquid to saucepan. Mash with a potato masher until just slightly chunky.
Add chopped broccoli, onion, ricotta, dill, salt, pepper, sour cream, and 1/2 cup only of the cheese to saucepan; stir until blended well.
Spoon mixture into the prepared 11 x 7 baking dish coated with cooking spray; bake at 375 degrees F for 35 minutes.
Sprinkle with remaining 1/2 cup cheddar cheese; bake an additional 5-7 minutes or until cheese melts.