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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!

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  • prep time 10 min
  • total time 50 min
  • ingredients 6
  • 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

Steps

  • 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.
  • 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

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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.

Nutritional information

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