Brunch Potatoes Alfredo with Roasted Peppers

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!

Prep Time

10

Minutes

Total Time

50

Minutes

Makes

10

servings

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
  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.
Makes 10 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Time-Saver
Quickly thaw the potatoes by microwaving them in a microwavable bowl uncovered on High for 3 to 5 minutes, stirring once.
Serve-With
This potato casserole goes well with egg dishes, ham and other breakfast main dishes. Round out the brunch with sliced fresh winter fruits and a coffee cake.
Do-Ahead
Assemble all of the ingredients in the baking dish, and cover and refrigerate up to 12 hours ahead. You don’t need to thaw the potatoes because they’ll thaw while in the fridge.

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