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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
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.
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