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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.


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