Casserole florentine
6 servings
Ingredients
| Quantity | 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 | ||
Directions
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