Casserole Florentine
casseroles, pork
1 pkg frozen chopped spinach, thawed and; squeezed dry
1 can condensed cream of mushroom soup
1 garlic clove, minced
1/2 teaspoon each: dried tarragon marjoram
1 salt and pepper, to taste
4 cup cooked noodles, or other cooked pa; sta
1 lb sweet italian sausage, cooked, dra; ined and chopped
1 large onion, coarsely chopped
1 egg
1 pkg (15-16 oz) riccota cheese
1 tomato, seeded and chopped
1 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
Yield: 6 servings
