Recipe - Casserole Florentine

1 pack Frozen Chopped Spinach,
thawed and squeezed dry
1 cn Condensed Cream of Mushroom
Soup
1 Garlic Clove, minced
One half teaspoon Each:
Dried Tarragon
Marjoram
Salt and Pepper, to taste
4 cup Cooked Noodles, or other
cooked pasta
1 pound Sweet Italian Sausage,
cooked, drained and
chopped
1 lg Onion, coarsely chopped
1 Egg
1 pack (1516 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 3quart 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 375F 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 www.synapse.com/~gemini