Casserole Florentine

• 1 package spinach chopped, frozen, thawed and squeezed dry
• 1 pound italian sausage cooked, drained and chopped
• 1 can soup, cream of mushroom
• 1 each garlic cloves minced
• 1 large onions coarsely chopped
• 1/2 teaspoon tarragon leaves
• 1 each eggs
• 1 package ricotta cheese
• 1/2 teaspoon marjoram
• 1 each tomatoes seeded and chopped
• 1 x salt and black pepper to taste
• 1 x parsley leaves chopped
• 4 cups noodles or other

1. 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.
2. Distribute chopped sausage over the spinach mixture and sprinkle with chopped onion on top of sausage.
3. Blend egg into ricotta and spread over all.
4. Bake in a preheated 375-F oven 25 to 30 minutes or until golden, then allow to cool slightly.
5. Top with garnish of tomato and parsley.

sausage, soup, garlic, onions, tarragon, eggs, ricotta cheese, marjoram, tomatoes, salt, parsley, noodles

Taken from recipeland.com/recipe/v/casserole-florentine-46965 (may not work)