Chorizo Noodle Casserole
|Rotelle/Other pasta twists||12 Ounce|
|Boiling salted water||1 Liter|
|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)|
|Shredded jack cheese||8 Ounce (2 Cups)|
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.