Potato And Chorizo Casserole

• 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

1. Preheat oven to 375u0b0. 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.

fresh chorizo, brown potatoes, condensed cream, cream cheese, onion, sweet red pepper, green pepper, red pepper, bread crumbs, parsley

Taken from www.tasteofhome.com/recipes/potato-and-chorizo-casserole/ (may not work)