Title: Chorizo noodle casserole
 Categories: Pasta, Casseroles, Mexican, Meats
      Yield: 6 Servings
 
     12 oz Rotini
           Boiling salted water
      1 tb Butter or margarine
      4    Medium-size chorizo sausages
      1 sm Onion, coarsely chopped
      4 oz Can green chilies, chopped
      1 c  Milk
    1/2 ts Salt
      1 ds Of pepper
      2 c  Shredded jack cheese
      6    To 8 tomato slices
 
  Servings: 6
  
  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.