This recipe for Casserole Coranado, by Patty Fernandez, is from The Kinsella Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb lingucia cut in 1/2 inch peices 1 pkg taco seasoning 1 6oz can tomato sauce 2 cups hot cooked noodles 1 cup sour cream 1/3 cup water 1/4 cup sliced olive 2 tablespoons diced green chiles (optional) 1 teaspoon sugar 2/3 cup shredded chedder cheese
Preheat oven to 350º Brown linguicia, drain. Add all remaining ingredients except cheese. Mix well, turn into 1 1/2 quart casserole. Sprinkle with cheese. Bake at 350º for about 30 minutes.
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