what to serve with smashed potato and broccoli?

[eks]

I am making the smashed potato and broccoli casserole tonight. What would be good to have with this? Any suggestions would be appreciated. I am trying to improve on my menu planning!

[HUNGRY!]

The only thing I can thing of is baked chicken, sorry. Its not very creative!

[DmOrtega]

I like Salisbury Steak with it. http://www.cookinglight.com/bbs/Forum1/HTML/005477.html

[This message has been edited by DmOrtega (edited 05-15-2001).]

[LGBurns]

Personally, I would think you could treat the casserole like a main dish. For sides you might have glazed carrots and a salad. Or how about the Maple-Glazed Acorn Squash Rings from April (I haven't tried them but they look yummy).

[Wendy w]

I agree with LGBurns. I have made this before and it should be treated as the main dish.

[Wendy w]

I agree with LGBurns. I have made this before and it should be treated as the main dish.

I personally didn't have any side dishes with it and ate it right up http://www.cookinglight.com/bbs/redface.gif because it was so good on its own! This is one of the things that one can get away with when you are single and don't always have to prepare a "civilized" meal. http://www.cookinglight.com/bbs/wink.gif

[valchemist]

oops

[This message has been edited by valchemist (edited 05-15-2001).]

[valchemist]

In case anyone was wondering about this recipe, as I was, here it is!


* Exported from MasterCook *

Smashed Potato-and-Broccoli Casserole

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : August ‘97 Casseroles
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds baking potatoes -- halved
1 cup chopped broccoli
1/2 cup diced onion
1/2 cup part-skim Ricotta cheese
1 1/2 teaspoons chopped fresh dill
OR
1/2 teaspoon dried dill
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1 (8-ounce) container fat-free sour cream
Cooking spray
3/4 cup (3 ounces) shredded reduced-fat sharp
Cheddar cheese

Preheat oven to 375º.

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.

Add chopped broccoli and next 6 ingredients (broccoli through sour cream) to pan, and stir well. Spoon potato mixture into an 11 × 7-inch baking dish coated with cooking spray; bake at 375º for 35 minutes. Sprinkle with Cheddar cheese; bake an additional 5 minutes or until cheese melts.

Serving Size: 1 cup

Source:
"Cooking Light, August 1997, p.125"
Copyright:
"Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 204 Calories; 3g Fat (12.1% calories from fat); 12g Protein; 34g Carbohydrate; 3g Dietary Fiber; 13mg Cholesterol; 329mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates.

NOTES : While most potato casseroles are served as side dishes, this one has enough protein to be served as a main dish.

[eks]

Thank you so much for all the great suggestions. I do plan on having this as the main dish, so I think I will try the Maple-Glazed Acorn Squash Rings. They sound really good!

[gobluem82]

There's always Gail's Psycho Chicken (see about 5000 threads on this BB for the recipe). I'm making it myself tonight.