Farmer's Sausage and Gemelli
|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|
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.