German Frankfurter Nudelpfanne : Frankfurt Noodle Casserole

• 1 (8 ounce) package noodles, cooked and drained
• 1 (10 ounce) package frozen peas, thawed
• 4 tablespoons margarine or 4 tablespoons butter
• 1 (10 ounce) package frozen spinach, cooked and drained
• 1 lb frankfurter, sliced
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1/2 cup sour cream
• 1/2 cup milk
• 4 slices bacon, cooked and crumbled

1. Combine noodles, 1 1/2 cups peas, and margarine; mix lightly.
2. Place spinach in bottom of buttered 2 1/2 quart casserole.
3. Spread noodle mixture over spinach.
4. Combine frankfurters, soup, sour cream, and milk; mix well; pour over noodles.
5. Bake in a hot over 400 F.
6. about 25 minutes.
7. Sprinkle bacon and peas over top; bake 5 minutes more.
8. 6 servings.
9. Round the World Cooking Library.

noodles, frozen peas, margarine, frozen spinach, frankfurter, cream of mushroom soup, sour cream, milk, bacon

Taken from www.food.com/recipe/german-frankfurter-nudelpfanne-frankfurt-noodle-casserole-91166 (may not work)