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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Spinach, egg noodles and a creamy hot dog mixture is topped with peas and crumbled bacon. What a casserole! This is a recipe I received in German class 24 years ago. It looks unusual, but it is very delicious. I don't know where the teacher found the recipe. Drop biscuits go well with this casserole. Ingredients:
1 (10 ounce) package frozen chopped spinach, thawed |
1 (8 ounce) package wide egg noodles |
1 (10.75 ounce) can cream of mushroom soup |
1/2 cup milk |
1/2 cup sour cream |
1 pound hot dogs, sliced into circles |
1 pound frozen green peas, thawed |
4 slices bacon, fried and crumbled |
Directions:
1. Prepare spinach according to package directions. Drain and spread in the bottom of a lightly greased 9x13-inch baking dish.
2. Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente. Drain and place on top of spinach in baking dish.
3. Preheat oven to 350 degrees F (175 degrees C).
4. In a large bowl combine the soup, milk, sour cream and hot dogs. Mix together and place mixture on top of noodles.
5. Cover dish with aluminum foil and bake at 350 degrees F (175 degrees C) for about 45 minutes, or until heated through. Sprinkle with peas and bacon and heat in oven until peas are just hot.
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