Chorizo noodle casserole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Rotini |
| Boiling salted water | ||
| 1 | tablespoon | Butter or margarine |
| 4 | Medium-size chorizo sausages | |
| 1 | small | Onion, coarsely chopped |
| 4 | ounces | Can green chilies, chopped |
| 1 | cup | Milk |
| ½ | teaspoon | Salt |
| 1 | dash | Of pepper |
| 2 | cups | Shredded jack cheese |
| 6 | To 8 tomato slices | |
Directions
Servings: 6
Following package directions, cook rotini in a large kettle of boiling salted water until al dente. Drain, rinse with cold water, and drain again.
Meanwhile, melt butter in a wide frying pan over medium-high heat.
Remove sausage casings, crumble meat into pan, add onion, and cook until sausage is browned and onion is limp (about 5 minutes). Pour off drippings and add cooked pasta, chilies, milk, salt and pepper to taste.
Pour half the mixture into a greased 2½ quart casserole; sprinkle with half the cheese. Add remaining mixture, arrange tomato slices on top, and sprinkle with remaining cheese. If made ahead, cover and refrigerate until next day.
Bake, uncovered, in a 350 deg F oven for 25 to 35 minutes or until top is slightly browned. Makes 6 servings.
Source: Sunset Pasta Cookbook posted by Linda Davis