Casserole Florentine

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Title: Casserole Florentine
Categories: Ethnic, Casseroles, Meats, Sausages, Pasta
Yield: 6 servings

1 pk Frozen Chopped Spinach, - cooked pasta
- thawed and squeezed dry 1 lb Sweet Italian Sausage,
1 cn Condensed Cream of Mushroom - cooked, drained and
- Soup - chopped
1 Garlic Clove, minced 1 lg Onion, coarsely chopped
1/2 ts Each: 1 Egg
- Dried Tarragon 1 pk (15-16 oz) Riccota Cheese
- Marjoram 1 Tomato, seeded and chopped
Salt and Pepper, to taste Parsley, chopped
4 c Cooked Noodles, or other

Combine spinach, cream of mushroom soup, garlic and seasonings in a small
bowl; spread evenly over noodles or other pasta in buttered 3-quart flat
casserole. Distribute chopped sausage over the spinach mixture and
sprinkle with chopped onion on top of sausage. Blend egg into ricotta and
spread over all.

Bake in a preheated 375-F oven 25 to 30 minutes or until golden, then allow
to cool slightly.

Top with garnish of tomato and parsley.

Source: Yankee Magazine's Great New England Food Festival Recipes Shared
by: Norman R. Brown

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