BRUNCH POTATOES ALFREDO WITH ROASTED PEPPERS

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Brunch Potatoes Alfredo with Roasted Peppers image

Loaded with hash brown potatoes, cheese and Alfredo pasta sauce, this fast-to-fix casserole is almost a meal by itself!

Provided by @MakeItYours

Number Of Ingredients 6

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

Steps:

  • 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.

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