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Casserole florentine

Yield: 6 Servings

Ingredients:

• 1 pk Frozen Chopped Spinach - thawed and squeezed dry
• 1 cn Condensed Cream of Mushroom - Soup
• 1 Garlic Clove minced
• 1/2 ts Each:

Instructions:

- 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

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