seattle chorizo casserole

How To Make seattle chorizo casserole

• Step 1
  Preheat oven to 375 degrees F.
• Step 2
  Coat the bottom of a 9x13 inch baking dish with cooking spray.
• Step 3
  Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in rigatoni and return to a boil.
• Step 4
  Cook the rigatoni uncovered, stirring occasionally, until the rigatoni is cooked through but still slightly firm, about 8 minutes. Drain well.
• Step 5
  Transfer cooked macaroni to a baking dish, add diced banana peppers and 1 cup grated Parmesan cheese; toss well until combined. Set aside.
• Step 6
  Heat avocado oil in a large, deep skillet over medium heat. Add chorizo sausage and sliced vidalia onion and saute for 7 minutes until the chorizo are browned.
• Step 7
  Remove from heat. Reserve the grease in 1/2 cup. Add 1/2 cup honey mustard, garlic pepper and remaining Parmesan cheese; mix well until combined.
• Step 8
  Heat margarine in a medium saucepan over medium heat. Combine heavy cream, half and half, cream cheese, 1/2 cup chorizo grease and remaining honey mustard; whisk together and let it simmer for 5 minutes or until blended and thickened.
• Step 9
  Spoon chorizo mixture onto macaroni mixture. Pour in cream cheese sauce and spread evenly. Add jalapeno slices on top, and sprinkle with shredded Swiss cheese.
• Step 10
  Cover with aluminum foil. Bake for 30 minutes. Take out the oven. Remove the foil and return to tge oven for 10 minutes. Cool completely.
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