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Farmer's Sausage And Gemelli

Fettuccine.Inn's picture
Ingredients
  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
Directions

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

Cuisine: 
German
Course: 
Main Dish
Method: 
Baked
Dish: 
Noodle
Ingredient: 
Sausage

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