Potato and Broccoli Casserole

• 1 (10 ounce) package frozen chopped broccoli, thawed
• 1 (15 ounce) carton ricotta cheese
• 1 cup shredded carrot
• 12 cup minced green onion
• 1 teaspoon dried marjoram
• black pepper
• vegetable oil cooking spray
• 5 large potatoes, peeled and thinly sliced (about 2-1/2 pounds)
• 1 12-2 cups mozzarella cheese, shredded
• 12 cup grated parmesan cheese

1. Set oven to 375 degrees.
2. Grease an 11 x 7" baking pan with cooking spray.
3. Dry the thawed broccoli between paper towels to dry well.
4. In a bowl, combine broccoli, Ricotta cheese, shredded carrot, green onions, marjoram and black pepper; stir well, set aside.
5. Place one-third of the potato slices in the bottom of the prepared baking dish.
6. Spread with half of the brocolli mixture, sprinkle with half of the grated Mozza cheese.
7. Repeat layers.
8. Top with remaining potato slices, and sprinkle with Parmesan cheese.
9. Cover, and bake for 30 minutes, uncover, and bake an additional 55 minutes, or until potato is tender, and top is golden.
10. Let stand 10 minutes before serving.
11. Note: if desired additional Mozza cheese may be sprinkled on top the last 20 minutes of baking time.

broccoli, ricotta cheese, carrot, green onion, marjoram, black pepper, vegetable oil cooking spray, potatoes, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/potato-and-broccoli-casserole-88803 (may not work)