1 package frozen chopped spinach, thawed and, squeezed dry
1 can condensed cream of mushroom soup
1 garlic clove, minced
1/2 tsp 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 chop
1 large onion, coarsely chopped
1 egg
1 package (15-16 oz) riccota cheese
1 tomato, seeded and chopped
1 parsley, chopped
A Recipe for
Casserole Florentine
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Food is an important part of a balanced diet. |
| Fran Lebowitz |
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| Art Buchwald |
This Recipe for Casserole Florentine is one of thousands in the Recipes-to-go Meal Cookbook.
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This is a recipe for Casserole Florentine from the recipe cookbook of Recipes-to-go (Meal)
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Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
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Hunger: One of the few cravings that cannot be appeased with another solution. |
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Life is uncertain. Eat dessert first. |
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| Anonymous |
I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. |
| Joe E. Lewis |
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
Serves: 6
Casserole Florentine Recipe brought to you by Recipes To-Go