CHORIZO NOODLE CASSEROLE
Source: Sunset Pasta Cookbook
Servings: 6

12 oz rotini pasta
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
1 dash of 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 degree F oven for 25 to 35 minutes or until top is slightly browned.