Potato and Chorizo Casserole

Name: Potato and Chorizo Casserole
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 12 servings.
Cuisine: North America, Mexican
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

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

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

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.
Bake, uncovered, until golden brown and bubbly, 40-45 minutes. Sprinkle with parsley and cilantro before serving.

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.

Nutrition Facts

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

Reviews

Click stars to rate

Average Rating:

Janice
Feb 26, 2020
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!
Anita
Jan 3, 2020
Just okay. Will not make again
Anne
Dec 27, 2019
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.
Subin
Nov 5, 2019
nice
Foodie
Feb 21, 2019
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.
momio
Oct 30, 2018
My family of 4 all enjoyed it, even my picky 9 year old grandson!

Potato and Chorizo Casserole

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Potato and Chorizo Casserole

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Ingredients

Directions

Nutrition Facts

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Reviews

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