Name: Casserole Florentine
Ingredients: 1 pk Frozen Chopped Spinach, thawed and squeezed dry; 1 cn Condensed Cream of Mushroom Soup; 1 Garlic Clove, minced; 1/2 ts Each: Dried Tarragon Marjoram; Salt and Pepper, to taste; 4 c Cooked Noodles, or other cooked pasta; 1 lb Sweet Italian Sausage, cooked, drained and chopped; 1 lg Onion, coarsely chopped; 1 Egg; 1 pk (15-16 oz) Riccota Cheese; 1 Tomato, seeded and chopped; Parsley, chopped

We must always insist that there is nothing we can do of ourselves to merit salvation. Salvation is “by grace…through faith” (Eph. 2:8). But when we accept His gift of salvation by faith we must know what this gift includes. We must know that it includes following Jesus as Lord. Otherwise people will think they have been tricked into accepting a way without being told what that way is. It is the grace of God that enables us to follow this way. It is all of grace. But it is a way in which sin is left behind and a righteous life is taken on. And when people accept that salvation that Christ offers, they must know that this is what they are accepting. Otherwise they would not be putting their faith in the Jesus of the Bible.

Ajith Fernando

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs, Grains	Italian	Italian, Casserole, Pork	6	Servings

INGREDIENTS

1	pk	Frozen Chopped Spinach, thawed and squeezed dry
1	cn	Condensed Cream of Mushroom Soup
1		Garlic Clove, minced
1/2	ts	Each: Dried Tarragon Marjoram
		Salt and Pepper, to taste
4	c	Cooked Noodles, or other cooked pasta
1	lb	Sweet Italian Sausage, cooked, drained and chopped
1	lg	Onion, coarsely chopped
1		Egg
1	pk	(15-16 oz) Riccota Cheese
1		Tomato, seeded and chopped
		Parsley, chopped

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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