Cheesy Chorizo Casserole
Ingredients
- 1 Tbsp olive oil
- 1 14 oz package chorizo sausage sliced into rounds
- 1 medium yellow onion
- 2 cloves garlic minced
- 2 cups chicken broth
- 1 10 oz can Ro-Tel Tomatoes with green chiles Original Style
- 1/2 cup heavy cream
- 8 ounces uncooked penne pasta about 2 1/2 cups
- 1/2 teaspoon black pepper
- 2 cups monterey jack cheese shredded
- 5 scallions thinly sliced
- salt to taste
Instructions
- Heat oil over medium-high heat in a cast iron skillet (or other oven-safe skillet) until smoking.
- Add the sausage and onion, and cook until lightly browned, about 4 minutes. Add in the garlic, and cook for 30 seconds.
- Add the broth, Ro-Tel, heavy cream, uncooked pasta, and pepper, and give the mixture a good stir. Bring to a boil, cover the skillet, and reduce heat to medium-low. Simmer until the pasta is tender, about 15 minutes, stirring once or twice while cooking. Preheat the broiler while the pasta is cooking.
- Remove the skillet from the heat, and stir in 1 cup of the cheese. Taste, and add salt as needed. Top with the scallions and remaining cheese. Broil until the cheese is melted and lightly browned - about 3 minutes.
Notes
Used whole box this time. Added extra cup of broth and half cup of heavy creamÂ
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