Mexican Skillet Dinner - Amanda P.

This casserole was simple to make and tasty.  It was easy to convert to gluten free by using either GF noodles or rice.  I didn't have GF noodles and Jennifer's kids were eating lunch at our house is why I know rice works well.  It doesn't have much of a Mexican flavor but a mild slightly spicy/sweet flavor.  After you add the sour cream it tones down the red a lot and it maybe doesn't look quite as appetizing because the juice is creamy looking.  The kids really liked it and there was just enough left for us for dinner. 
I would make this again if I had grandchildren over.  Gordon ate noodles 3 times a day for two years with a "special" tomato sauce topping so he is picky over tomato/noodle dishes.  The only thing he is picky about. 

Mexican Skillet Dinner - Amanda P.

2  C. Uncooked Macaroni                                         1  Lg. Can Tomatoes (1 quart)
6  C. Boiling Water                                                    2  Tbs. Sugar
2  tsp. Salt                                                                 1  tsp. Salt
1  lb. Ground Sausage                                                1  tsp. Chili Powder
1  C. Chopped Onions                                               1  pt. Dairy Sour Cream

Cook macaroni in boiling water with salt until tender.  Drain.  Meanwhile brown sausage and onions.  Drain off fat.  Mix cooked macaroni, sausage and onions, and remaining ingredients except cream.  Simmer covered 20 min.  Stir in sour cream.  Simmer 5 min. more.  Do not boil.  Serves 8
Option:  I added sour cream when mixing together and baked it in the oven for 30-35 min.  It worked well.