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Betty Crocker™ Mashed Potatoes, Chorizo and Poblano Pepper Casserole

Prep 15 min
Total 60 min
Ingredients 9
Servings 6

You can personalize this mashed potato casserole recipe, adding more ingredients and adapting the dish to your family's unique taste. For example, you can use bacon instead of chorizo and use whatever cheese you prefer. This mashed potato, chorizo and poblano pepper casserole is perfect served alongside roasted chicken or as part of your Easter brunch spread. MORE + LESS -

Ingredients

box (6.6 oz) Betty Crocker™ homestyle creamy butter mashed potatoes

cups water

salt, to taste

1/4

cup unsalted butter, cut in cubes

cup milk

1/2

cup sour cream

fresh Mexican chorizos, peeled and chopped

poblano pepper, chopped

oz shredded cheddar cheese

Directions

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1

Add 3 cups of water and 1/4 of the butter to a pot and let boil.
2

Once water is boiling, add milk and contents of box of mashed potatoes. Remove from heat, add sour cream and mix with a spoon.
3

Transfer the potatoes to an 8x8 baking pan.
4

Preheat the oven to 350°F.
5

In a frying pan, cook the chorizo and poblano peppers over medium-high heat until the chorizo is golden-brown and crispy, for about 5 minutes. Cover the potatoes with a layer of cheese and the chorizo mix.
6

Bake the casserole until golden brown on top, for about 30 minutes. Serve and enjoy!

Expert Tips

You can swap out the chorizo for bacon, or use your favorite kind of cheese in place of the cheddar.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

You can personalize this mashed potato casserole recipe, adding more ingredients and adapting the dish to your family's unique taste. For example, you can use bacon instead of chorizo and use whatever cheese you prefer. This mashed potato, chorizo and poblano pepper casserole is perfect served alongside roasted chicken or as part of your Easter brunch spread.