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Brunch Potatoes Alfredo with Roasted Peppers

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Brunch Potatoes Alfredo with Roasted Peppers

Loaded with hash brown potatoes, cheese and Alfredo pasta sauce, this fast-to-fix casserole is almost a meal by itself!

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PREP TIME 10 Min
TOTAL TIME 50 Min
SERVINGS 10

7: cups frozen country-style shredded hash brown potatoes (from 30-oz bag), thawed

3/4: cup chopped drained roasted red bell peppers (from 7-oz jar)

4: medium green onions, sliced (1/4 cup)

1: container (10 oz) refrigerated Alfredo pasta sauce

1 1/2: cups shredded Swiss cheese (6 oz)

: Additional sliced green onion tops

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1 Heat oven to 350°F. Spray 11x7-inch or 12x8-inch glass baking dish with cooking spray. Place potatoes, bell peppers and green onions in baking dish; mix lightly. Top with Alfredo sauce; sprinkle with cheese.
2 Bake uncovered 40 to 45 minutes or until golden brown. Sprinkle with additional green onion tops and chopped roasted red bell peppers if desired just before serving.

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Nutrition Information:

1 Serving (1 Serving)

Calories 300

(Calories from Fat 130),

Total Fat 14g

(Saturated Fat 9g,
Trans Fat 1/2g),

Cholesterol 45mg;
Sodium 570mg;
Total Carbohydrate 32g

(Dietary Fiber 3g,
Sugars 2g),

Protein 10g;

Percent Daily Value*:

Vitamin A 25 %;
Vitamin C 30 %;
Calcium 25 %;
Iron 4 %;

Exchanges:

2 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
1/2 High-Fat Meat;
2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Posted 4/28/2010 4:00:56 PM REPORT ABUSE TBOTZON said:

Rating:

I followed the recipe although I had to roast my own pepper (very easy I might add!). It was good but the alfredo sauce did not seep down into all the hashbrowns so it was dry in areas. My suggestion would be to mix it in before cooking.

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