Fettuccine Casserole

• 1 (4 ounce) can green chilies
• 12 onion
• 5 garlic cloves
• 1 green bell pepper
• 12 lb sliced mushrooms
• 1 (15 ounce) can crushed tomatoes
• 2 teaspoons cumin
• 2 cups frozen corn
• 8 ounces fettuccine
• 12 ounces monterey jack cheese
• 2 tablespoons fresh basil

1. Place large pot of water on to boil fettuccine, when water begins to boil add fettuccine and cook until tender.
2. Meanwhile, dice bell peppers and shred Monterey Jack cheese.
3. Coat large pot with cooking spray and place over medium heat.
4. Add onion, garlic, bell peppers and mushroom and saute for 10 minutes.
5. Add green chiles, crushed tomatoes, cumin, corn to sauteed vegetables.
6. Drain fettuccine and then add to tomato mixture and blend until pasta is well covered.
7. Remove from heat and sprinkle cheese on top.
8. Cover pot and allow to sit until cheese is well melted.
9. Sprinkle basil on top and then serve.

green chilies, onion, garlic, green bell pepper, mushrooms, tomatoes, cumin, frozen corn, fettuccine, cheese, fresh basil

Taken from www.food.com/recipe/fettuccine-casserole-389359 (may not work)