Casserole Florentine

6 Servings

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Casserole Florentine Ingredients

4 c Cooked Noodles or Pasta	Salt and Pepper; to taste
1 lb Sweet Italian Sausage;	1 lg Onion; coarsely chopped
1 pk Frozen Chopped Spinach;	1 Whole Egg
1 cn Condensed Cream of Mushroom	16 oz Ricotta Cheese
1 Clove Garlic; minced	1 lg Tomato; chopped
1/2 ts Dried Tarragon	1 tb Fresh Parsley; chopped
1/2 ts Marjoram

Instructions for Casserole Florentine

Chances are your college student is hard at work studying some type of classic this school term. It may be classic literature, Italian architecture, renaissance art, or classical music appreciation, but its a classic all the same. In honor of your students newly found enthusiasm for the classics, and all the money its taking for them to continue their education in the classics, The Cook and Kitchen Staff offer you this classic casserole recipe from our "Back to School" collection. Preheat-oven to 375-F degrees. Prepare pasta or noodles as directed on the package; drain and rinse well. Place cooked noodles or pasta in a lightly buttered 3-quart oven-proof baking pan. In a small skillet, cook sausage in about a tablespoon of vegetable oil until brown. Drain excess grease on paper toweling and reserve cooked sausage in a bowl. In a medium-sized mixing bowl. combine spinach, cream of mushroom soup, garlic, tarragon, marjoram, salt, and pepper. Stir well to blend all ingredients, then spread mixture evenly over noodles in the casserole dish. Evenly distribute cooked and chopped sausage over the spinach mixture and sprinkle with chopped onion. Blend the egg into the ricotta cheese and spoon out evenly over the top of the sausage. Bake for 25 to 30 minutes or until golden, then allow to cool slightly before serving warm. Top with garnish of chopped tomato and fresh parsley. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day on Aug 24, 1998, converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized