Loaded with hash brown potatoes, cheese and Alfredo pasta sauce, this fast-to-fix casserole is almost a meal by itself!
Brunch Potatoes Alfredo with Roasted Peppers
- Prep Time 10 min
- Total 50 min
- Servings 10
- Ingredients 6
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
Instructions
-
Step1Heat 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.
-
Step2Bake 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.
Nutrition
300
Calories
14g
Total Fat
10g
Protein
32g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 300
- Calories from Fat
- 130
- Total Fat
- 14g
- 22%
- Saturated Fat
- 9g
- 43%
- Trans Fat
- 1/2g
- Cholesterol
- 45mg
- 15%
- Sodium
- 570mg
- 24%
- Potassium
- 540mg
- 15%
- Total Carbohydrate
- 32g
- 11%
- Dietary Fiber
- 3g
- 13%
- Sugars
- 2g
- Protein
- 10g
% Daily Value*:
- Vitamin A
- 25%
- 25%
- Vitamin C
- 30%
- 30%
- Calcium
- 25%
- 25%
- Iron
- 4%
- 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 Choice
2Tips from the Betty Crocker Kitchens
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