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!

  • 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
  • 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.
  • 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.
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