Chorizo Noodle Casserole

INGREDIENTS:
12 ounces rotini boiling salted water
1 tablespoon butter or margarine
4 medium size chorizo sausages
1 small onion, coarsely chopped
4 ounces can green chilies, chopped
1 cup milk
1/2 teaspoon salt
1 dash pepper
2 cups shredded jack cheese
6 to 8 tomato slices

DIRECTIONS:
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 350F oven for 25 to 35 minutes or until top is slightly browned. Makes 6 servings.