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Chorizo Noodle Casserole

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Ingredients
  Rotelle/Other pasta twists 12 Ounce
  Boiling salted water 1 Liter
  Butter/Margarine 1 Tablespoon
  Chorizo sausage 14 Ounce (4 Medium, 3.5 Ounce Each)
  Onion 1 Small, coarsely chopped
  Canned green chili 1 , chopped
  Milk 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Shredded jack cheese 8 Ounce (2 Cups)
  Tomato slices 8
Directions

Following package directions, cook rotelle 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, chile, 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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Sausage
Cook Time: 
30 Minutes

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