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Potato and Chorizo Casserole

10 reviews
Total Time
Prep: 25 min. Bake: 40 min.

By Taste Of Home Editorial Team

Recipe by Ana Beteta, Aberdeen, Maryland

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Nov. 05, 2022

I love the smoky flavor chorizo gives this dish, but I’ve also made it with Italian sausage and substituted an Italian blend cheese for the Mexican cheese. For a vegetarian option, you can use cream of mushroom soup and fresh mushrooms. —Ana Beteta, Aberdeen, Maryland

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Test Kitchen tips
  • The 8 ounces of sausage in this casserole doesn't sound like a lot but adds a ton of flavor.
  • This is rich enough for a side dish, but it can be served as a main dish, too.
    • Test Kitchen Approved

    Potato and Chorizo Casserole

    Contest Winner
    10 reviews
    Prep Time 25 min
    Cook Time 40 min
    Yield 12 servings

    Ingredients

    • 8 ounces fresh chorizo or bulk spicy pork sausage
    • 1 package (32 ounces) frozen cubed hash brown potatoes, thawed
    • 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
    • 2 cups shredded Mexican cheese blend
    • 1 package (8 ounces) cream cheese, cubed
    • 1 medium onion, chopped
    • 1 small sweet red pepper, chopped
    • 1 small green pepper, chopped
    • 1/2 teaspoon crushed red pepper flakes
    • 3/4 cup panko bread crumbs
    • Chopped fresh parsley and cilantro
    Text Ingredients

    Directions

    1. Preheat oven to 375°. In a small skillet, cook chorizo over medium heat until cooked through, breaking into crumbles, 5-7 minutes; drain. Transfer to a large bowl. Stir in the hash browns, soup, cheeses, onion, peppers and pepper flakes. Transfer to a greased 13x9-in. baking dish. Sprinkle with panko.
    2. Bake, uncovered, until golden brown and bubbly, 40-45 minutes. Sprinkle with parsley and cilantro before serving.

    Nutrition Facts

    3/4 cup: 316 calories, 20g fat (9g saturated fat), 54mg cholesterol, 611mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 12g protein.

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