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Farmer's Sausage and Gemelli

Fettuccine.Inn's picture
  Gemelli 1⁄2 Pound, cooked very al dente, drained (Gemelli, Pasta "Twins")
  Baby frozen peas 10 Ounce, thawed (1 Package)
  Melted butter 3 Tablespoon
  Spinach 10 Ounce, cooked, drained (1 Package, Fresh Or Frozen)
  Frankfurters/Frankfurters 1 Pound, sliced (German Farmer'S)
  Canned cream and mushroom soup 10 1⁄2 Ounce (1 Can)
  Sour cream 1⁄2 Cup (8 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Bacon slice 6 , cooked, drained of fat, crumbled
  Salt To Taste
  Pepper To Taste

In a bowl, place the cooked pasta, half of the peas, and the melted butter; blend.
Butter a large baking dish, layer it with the spinach.
Arrange the pasta and peas mixture evenly over the spinach.
Pour the blended mixture of sausage, soup, sour cream, and milk over the pasta and peas layer.
Bake, uncovered, in a preheated 400-degree oven for 20 minutes.
Sprinkle the remaining peas and the bacon on top.
Cook another 8 minutes or until bubbling and brown.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3248 Calories from Fat 1788

% Daily Value*

Total Fat 200 g308.1%

Saturated Fat 84.6 g422.9%

Trans Fat 0 g

Cholesterol 477.5 mg159.2%

Sodium 6577 mg274%

Total Carbohydrates 237 g79.1%

Dietary Fiber 29.2 g116.7%

Sugars 31.2 g

Protein 125 g250.4%

Vitamin A 595.2% Vitamin C 149.6%

Calcium 179.3% Iron 177.9%

*Based on a 2000 Calorie diet

Farmer's Sausage And Gemelli Recipe