DeBora4BobbyL
07-06-2006, 06:47 PM
Noodle Chorizo Casserole
12 ounces Rotini
1 T butter
4 medium sized chorizo sausages
1 small onion, chopped
4 oz can chopped green chilies
1 cup milk
½ t each salt and pepper
2 C shredded Monterey Jack cheese
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 large 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˚ oven for 25 to 35 minutes or until top is slightly browned. Makes 6 servings.
12 ounces Rotini
1 T butter
4 medium sized chorizo sausages
1 small onion, chopped
4 oz can chopped green chilies
1 cup milk
½ t each salt and pepper
2 C shredded Monterey Jack cheese
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 large 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˚ oven for 25 to 35 minutes or until top is slightly browned. Makes 6 servings.