Creamy Chili-Cheese Casserole

• 1 lb (.5 kg). sausage
• 1 quart (950 ml) size can tomato juice or sauce (biggest can on shelf!)
• 1/2 small onion, minced
• 1/2 green pepper, chopped
• 1 can kidney beans
• 1 can spicy chili beans
• 2 cloves freshly minced garlic
• 1 small can tomato paste (the littlest can on the shelf!)
• 8 oz (224 grm). egg noodles, cooked and drained
• 1 cup (225 ml) sour cream
• 1-1/2 cups (350 ml) grated cheddar cheese
• 1/4 tsp (1 ml) chili powder
• 1/8 tsp (1 ml) crushed red pepper
• 1/4 tsp (1 ml) salt
• 1/4 tsp (1 ml) freshly ground rosemary or powdered rosemary

1. Boil noodles.
2. Drain and set aside.
3. Brown sausage with onion and pepper.
4. When half done, add 1/4 tsp (1 ml).
5. salt, some pepper, rosemary, chili powder, and red pepper.
6. Finish cooking thoroughly and drain.
7. Put meat mixture in big pot.
8. Add tomato juice.
9. Add both cans beans, draining juice first.
10. Add cooked egg noodles.
11. Cook until chili is barely boiling.
12. Add tomato paste.
13. Stir till heated through.
14. Simmer slowly, uncovered, about 30 minutes on medium/low heat.
15. Add sour cream.
16. Add cheese.
17. Stir occasionally as you heat through one again.
18. Serve.

sausage, tomato juice, onion, green pepper, kidney beans, chili beans, garlic, tomato paste, egg noodles, sour cream, cheddar cheese, chili powder, red pepper, salt, freshly ground rosemary

Taken from online-cookbook.com/goto/cook/rpage/0000C6 (may not work)