when ever i start to make my meat loaf i always stir up a batch of this as well. (as it pretty much uses the same basic recipe for my meat loaf) this caserol is great to make and freeze for the family to make while your away. great for church suppers as well.
1MEAT BALLS: you will need a very large mixing bowl,
a good plastic one from the dollar store works best. but make sure it is very large you are going to be filling it half way up and need room to mix.
2mix all the ingrediants for the meat balls above starting with the meats. then the cheese and then everything else. to moist add more bread crumbs to dry add a little water.
3once mixed well and all ingredients are added. turn out small meat balls. about the size of a golf ball. this is going to make more meat balls than you need for one pan. but place the extra ones in a air tight freezer bag for the next time you want meatballs. these puppies freeze so nicely just by them selves. just place them on a cookie sheet place in freezer for about a hour once firm transfer them to a freezer bag and you have them for the next time.
4once you have all your meatballs that you wish to use with your caserole.(enough for two layers of meatballs)you will need to slightly cook them up in a frying pan till brown on all sides. i do this one layer at a time leaving enough room in the pan to shake rather than flip the balls over. once browned on all sided (slightly cooked thru) remove them to a wired rack to drain away the drippings. i place a sided cookie sheet lined with paper bags under my rack for collecting the grease then i just toss the bags.
5PUTTING TOGETHER YOUR CASEROLE:
line the bottom of your pan with meatballs. leaving space between so the sauce can get all the way to the bottom of the pan. then pour one can of sauce over the meatballs. sprinkle a layer of cheese mixture over the sauce then spread out the noodles.(do not cook the noodles first)repeat the process till you have two layers of meatballs, two layers of cheese and two of the noodles. finishing of with your classico florintine spinich cheese sauce. top with a layer of cheese and sprinkle on the parmesean : if you like your sauce keep some extra on the side to spoon over the caserole at serving.
6bake at 350 degrees for one hour on center rack. till all the cheese is melted and top layer of noodles are cooked thru. (you can cook this let cool completely than freeze it up to a month) it will keep up to 3 months in your deep freeze.