Casserole florentine

Yield: 6 servings

Measure Ingredient
1 pack Frozen Chopped Spinach, thawed and squeezed dry
1 can Condensed Cream of Mushroom Soup
1 Garlic Clove, minced
½ teaspoon Each: Dried Tarragon Marjoram
Salt and Pepper, to taste
4 cups Cooked Noodles, or other cooked pasta
1 pounds Sweet Italian Sausage, cooked, drained and chopped
1 large Onion, coarsely chopped
1 Egg
1 pack (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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