Casserole Florentine

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Title: Casserole Florentine
Yield: 6 Servings
Categories: Italian, Casserole, Pork


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

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

From Gemini's MASSIVE MealMaster collection at