Recipe Archives->Casseroles->Chorizo Noodle

Chorizo Noodle Casserole
Yield: 6 Servings

12 oz rotini
boiling salted water
1 Tbsp butter or margarine
4 medium-size chorizo sausages
1 small onion, coarsely chopped
4 oz can green chilies, chopped
1 cup  milk
1/2 tsp salt
dash pepper
2 cups shredded Jack cheese
6 to 8 tomato slices

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 2 1/2 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.

Printable version: chorizo-noodle.txt.