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1.
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Put water in a pot and set on medium-high heat.
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2.
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While waiting for the water to boil, get a small frying pan out to cook the chorizo set to a medium heat -- make sure it will be big enough to add sauce to it later.
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(careful not to burn the chorizo, may need to lower the heat as it turns a darker shade.
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).
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3.
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Before noodles are cooked add sauce to the chorizo, and simmer until the noodles are aldente.
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4.
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Remove noodles from water and set aside.
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Also turn off the chorizo.
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5.
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Using a non-stick cooking spray like Pam, lightly spray a 13X9 baking dish, it can be glass, or aluminum or the disposable kind, it doesn't matter.
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6.
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This is how my grandma assembled the casserole -- Now put just enough of the sauce mixture on the bottom of the pan to coat it.
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Next put enough of the cooked noodles to cover the sauce, then pour some sauce using a ladle to coat evenly.
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Sprinkle about a cup of cheese.
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(Use as little or as much as you'd like.
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).
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7.
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Repeat step 6 until you are out of noodles and sauce, then top with cheese and bake at 350 until the cheese has melted.
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OR MY QUICK VERSION.
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When you get to step 4 put the noodles back in the pot you used to cook them after the water has been drained.
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Then add the sauce.
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Spray the 13X9 pan and layer with noodle/sauce mixture then cheese and repeat until the last layer is just cheese.
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At that time you can either stick it in the oven OR you could serve on a plate and zap in the microwave for about a minute and a half or until the cheese has melted.
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(If it's summer time I opt for the micro, but winter it goes in the oven.)
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Serve with a corn tortilla that's been warmed and has melted butter or garlic bread.
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Enjoy!
