1 (8 oz.) pkg. noodles, cooked and drained
1 (10 oz.) pkg. frozen peas, thawed
4 tbsp. butter
1 (10 oz.) pkg. frozen spinach, cooked and drained
1 lb. frankfurters, sliced
1 (10 1/2 oz.) can cream of mushroom soup
1/2 c. sour cream
1/2 c. milk
4 slices bacon, cooked and crumbled

Combine noodles, 1 1/2 cups of peas and butter. Mix lightly. Place spinach in bottom of buttered 2 1/2 quart casserole. Spread noodle mixture over spinach. Combine frankfurters, soup, sour cream, and milk and mix well. Pour over noodles. Bake at 400 degrees for about 25 minutes. Sprinkle bacon and balance of peas over top. Bake 5 minutes more. Serves 6.