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.
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 (Japanese) bread crumbs; Chopped fresh parsley and cilantro

I love the smoky flavor that the chorizo adds to the dish, but I've also made a version with Italian sausage and swapped out the Mexican-style cheeses for an Italian blend. 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 (Japanese) 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.

Originally published as Potato and Chorizo Casserole in Simple & Delicious October/November 2018

Reviews

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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!