Jalapeño Cheddar cheese adds flavor to this easy potato casserole – a perfect side dish for your Thanksgiving meal.
Potato and Jalapeño Cheese Bake
- Prep Time 15 min
- Total 1 hr 15 min
- Servings 6
- Ingredients 6
Ingredients
- 2 containers (8 oz each) refrigerated prechopped bell pepper and onion mix
- 4 cloves garlic, finely chopped
- 1 bag (20 oz) refrigerated sliced potatoes
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 8 oz reduced-fat jalapeño Cheddar cheese, shredded (2 cups)
Instructions
-
Step1Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
-
Step2Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add bell pepper mix; cook 5 minutes, stirring frequently. Add garlic; cook and stir 1 minute.
-
Step3Arrange half of the potato slices in baking dish. Mix salt and pepper; sprinkle potatoes with half of the mixture. Layer with half of the bell pepper mixture and one-third of the cheese. Repeat layers with remaining potato slices, salt mixture, bell pepper mixture and cheese.
-
Step4Cover; bake 40 minutes. Uncover; bake 10 minutes longer or until cheese is lightly browned and potatoes are tender.
Nutrition
180
Calories
6g
Total Fat
13g
Protein
19g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 180
- Total Fat
- 6g
- 0%
- Saturated Fat
- 4g
- 0%
- Sodium
- 640mg
- 0%
- Total Carbohydrate
- 19g
- 0%
- Dietary Fiber
- 2g
- 0%
- Protein
- 13g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1 Starch; 1 Vegetable; 2 Lean Meat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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