|Egg noodles||8 Ounce (San Giorgio, About 4 Cups)|
|Onion||1 Cup (16 tbs), chopped|
|Frozen chopped spinach||10 Ounce, cooked and drained (1 Package)|
|Celery||1⁄2 Cup (8 tbs), thinly sliced|
|Pimiento||1⁄4 Cup (4 tbs), chopped|
|Condensed cream||21 1⁄2 Ounce (2 Cans, 10 3/4 Ounce Each)|
|Parmesan cheese||2 Tablespoon, grated|
|Blanched slivered almonds||1⁄2 Cup (8 tbs)|
1. Grease a 13-inch by 9 inch baking dish or a 1 ½ quart casserole.
2. Preheat the oven to 400 degree F.
3. In a saucepan bring salted water to a boil and cook the noodles in it until tender-crisp. Check package directions for quantity of water and time.
4. Drain the noodles.
5. In the meantime, in a skillet, fry the bacon until crisp.
6. Remove, drain, and crumble.
7. SautÃ© the onions in the bacon drippings until soft and golden.
8. In the greased casserole, combine the drained noodle, cooked bacon, onion, spinach, celery and pimiento.
9. In a bowl blend the soup, cream and salt.
10. Pour over noodles mixture and lightly toss to coat.
11. Top with cheese.
12. Bake in the hot oven for about 15 to 20 minutes until the sauce is hot and bubbly and the cheese is golden.
13. Serve the Turkey Florentine immediately, straight out of the casserole, garnished with almonds if you like.