Hot Dog Noodle Casserole

1 (10 ounce) package frozen chopped spinach, thawed

1 (8 ounce) package wide egg noodles

1 (10.75 ounce) can cream of mushroom soup

½ cup milk

½ cup sour cream

1 pound hot dogs, sliced into circles

1 pound frozen green peas, thawed

4 slices bacon, fried and crumbled

Prepare spinach according to package directions. Drain and spread in the bottom of a lightly greased 9x13-inch baking dish.

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.

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl combine the soup, milk, sour cream and hot dogs. Mix together and place mixture on top of noodles.

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.