Potato and Chorizo Casserole
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. Or you can use cream of mushroom soup and fresh mushrooms for a vegetarian option. —Ana Beteta, Aberdeen, Maryland
Reviews
Yum! I used O’Brien style cubed hash browns, which already has the green pepper & onions. I added diced red pepper.. Also softened the cream cheese & whisked it into the soups, as others mentioned that it didn’t seem to melt. Works great! Panko is good, but you could also sub crushed tortillas instead, which I think would be delicious. I also added some cilantro to the potato mixture, and put the rest on top when it came out of the oven!
Absolutely amazing. I used more chorizo and cooked the onion and peppers until softened. Then mixed it all together. So yummy. Will make again for sure!!!!!. Oh, as for cream cheese,I softened it and still didnt really melt down , I just stirred my plate of deliciousness and presto it got all mixed in. ;-)
The flavor is really tasty but even after 45 minutes, the cream cheese is not melted and the potatoes are still crunchy. This was after the potatoes spent a night out of the freezer before cooking. Needs at least an hour and 15 or crank up the temp. Also, perhaps soften the cream cheese quite a bit before mixing in.
I loved how easy this whole recipe was and how great it tasted! I used soy chorizo because I prefer the taste. I’ll use the leftovers for breakfast burritos!
Just okay. Will not make again
Delicious. I Made the whole recipe, but froze half and baked half. I would add more chorizo, but there’s definitely good heat as prepared.
nice
Very tasty! I found the onions a bit too crunchy and would precook them a bit in the future. Also, mix in the hashbrowns last because mixing will become difficult and those red pepper flakes need to be well distributed.
My family of 4 all enjoyed it, even my picky 9 year old grandson!