Potato and Chorizo

Casserole
TOTAL TIME: Prep: 25 min. Bake: 40 min.

YIELD: 12 servings.

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.

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