POTATO AND CHORIZO CASSEROLE

Potato and Chorizo Casserole image

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

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 316 calories, Fat 20g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 611mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.