Lynn's Chorizo Noodle Casserole
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
1/2 teaspoon salt
1 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 350F oven for 25 to 35 minutes
or until top is slightly browned. Makes 6 servings.
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