Pantry Pork & Pasta

Pantry Pork & Pasta

Start with 1 family size can of cream of chicken soup, 2 regular size cans ranch style beans*, 1 small can evaporated milk, 1 can Hatch brand diced tomatoes with green chiles, 1/2 a block pepper jack cheese, 1 lb. pork sausage, 1 (12oz) pkg. large elbow noodles.

Shred 1/2 of the cheese block and set aside.

Prepare noodles according to package directions. Drain.

Return drained pasta back to pot and top with a dollop of butter. Stir to melt (this helps prevent the noodles from sticking together.) Cover and set aside.

Slice sausage link into thin rounds.

Cook over medium heat until browned.

Drain fat and set aside.

In a medium sauce pan combine cream of chicken soup and can milk. Stir to blend. Heat over med-low heat until smooth.

Add in beans and can tomatoes.

Stir to combine and heat thoroughly.

Pour mixture over cooked pasta noodles. Stir to mix well.

*I am literally making this as I go along -- it looks like one can of beans isn't enough, so I decided to add in another can.

Add cooked sausage to mixture; stirring to combine well.

Look what I found in the icebox after further investigation...grated cheddar cheese! Woo Hoo!

Add to meat & noodle mixture. Stir well.

Pour mixture into a 9x13 casserole dish.

Dot with butter.

Top with the grated pepper jack cheese.

Bake at 350* for 20-25 minutes or until bubbly and cheese is melted.