Potato Broccoli Bake
Potato Broccoli Bake is an moderately easy dinner. Made with 4 3/4 c. potatoes (raw), diced 1/2-inch, 1 lb. broccoli (frozen), cut, 1 1/2 c. milk (2% low-fat), 1/4 c. margarine, melted and 1/4 c. flour, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Steam potatoes in steamer for 5 minutes.
Blanch broccoli in steamer for 5 minutes.
Heat milk in suitably sized kettle.
Make a roux by blending margarine and flour; mix together well.
Slowly add roux to hot milk, stirring until mixture thickens.
Add steamed potatoes, broccoli, salt, paprika, onions, cottage cheese, mayo and dill weed.
Mix together.
Pour into greased casserole dish.
Bake at 325Β° for 35 to 40 minutes.
Calories 149/serving, 65 gm fat/serving, 6 mg cholesterol/serving and 374 mg sodium/serving.
π· Perfect Pairings
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