Potato and Chorizo Casserole

Total Time Prep: 25 min. Bake: 40 min.
Yield 12 servings
Contest Winner
Test Kitchen Approved
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

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

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.

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
Recipe Creator

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