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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
  • Total Time
    Prep: 25 min. Bake: 40 min.
  • Makes
    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

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.

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    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!