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Potato Broccoli Bake

Prep time: 25mins | Difficulty: easy | Serves: 4

You can make this dish from scratch or use leftover non-fat mashed potatoes. Double the portion for a more filling lunch.

Tags:

View All dinner quick and easy vegetarian

Nutritional information per serving (1/4 of recipe)

Fat

2.5g 

Saturated

1g 

Carbohydrate

28g 

Protein

N/a 

Calories

158kcals 

Ingredients

  • 3 Russet potatoes, washed, peeled, and diced
  • 1 tbsp. light trans fat-free margarine
  • 1 tsp. mustard
  • 2 tbsp. skim milk
  • salt and pepper, to taste (if desired)
  • 3 cups (525g) frozen chopped broccoli
  • 1/4 cup (29g) low-fat grated cheddar cheese

Method

  1. Preheat oven to 350°F (176°C).
  2. Cook, drain, and mash potatoes with margarine, mustard, milk, salt, and pepper.
  3. Cook broccoli per package directions, drain well, and fold into potatoes.
  4. Place in an 8”x8” baking dish prepared with nonstick cooking spray.
  5. Sprinkle with cheese and bake for 15 minutes.
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