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! MORE+ LESS-

By Betty Crocker Kitchens

September 17, 2010

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)

medium green onions, sliced (1/4 cup)

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.

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.