Brunch Potatoes Alfredo with Roasted Peppers

By jenlin

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

Details

Servings 1
Cooking time 50mins
Adapted from bettycrocker.com

Preparation

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.

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.