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1 Packung | Frozen Chopped Spinach, thawed and squeezed dry |
1 Dose | Condensed Cream of Mushroom Soup |
1 | cloves garlic minced |
1/2 Teelöffel | Each: Dried Tarragon Marjoram |
| salt |
| pepper |
4 Tasse | Cooked Noodles, or other cooked pasta |
1 x ca. 450 g | Sweet Italian Sausage, cooked, drained and chopped |
1 gross | Onion coarsely chopped |
1 | egg |
1 Packung | (15-16 oz) Riccota Cheese |
1 | Tomato seeded, 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 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.
by: Norman R. Brown
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