WE RECOMMEND:

Showers & Parties | Lemon Desserts | Father's Day | Birthdays

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!

Save and Share

false

( 2 Ratings)

2 Ratings

5 Stars 50%

4 Stars 50%

3 Stars

2 Stars

1 Stars

Member Reviews ( 1 )

83b958d9-0596-4a91-801b-5e6fc604b30e

Prep Time 10 min
Total Time 50 min
Servings 10

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

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.

EXPERT TIPS

Expert Tips

Quickly thaw the potatoes by microwaving them in a microwavable bowl uncovered on High for 3 to 5 minutes, stirring once.

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.

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 300
Calories from Fat: 130),

% Daily Value

Total Fat: 14g; 14%
(Saturated Fat 9g, 9% Trans Fat 1/2g 1/2% ),
Cholesterol: 45mg; 45%;
Sodium: 570mg; 570%;
Total Carbohydrate: 32g; 32%
(Dietary Fiber 3g 3% Sugars 2g 2% ),
Protein: 10g; 10%

% 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.

REVIEWS & COMMENTS

Be the first to review this recipe!

1 - 1 of 1 Reviews View All

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.

This reply was: Helpful Inspiring