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Brunch Potatoes Alfredo with Roasted Peppers

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Betty Crocker Kitchens
Updated Sep 17, 2010
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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
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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

  • Step 
    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.
  • Step 
    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

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

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