Betty Crocker Brunch - (Page 74) drinks & sides • Easy Brunch Potatoes Alfredo with Roasted Peppers Prep Time: 10 Minutes Start to Finish: 55 Minutes Servings: 10 toes, roasted peppers and ¼ cup 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 onions and roasted peppers just before serving. High Altitude (3500-6500 ft): Bake 45 to 50 minutes. Nutrition Information Per serving: 1 sErvINg: Calories 300 (Calories from Fat 130); Total Fat 14g (Saturated Fat 9g); Cholesterol 45mg; Sodium 570mg; Total Carbohydrate 32g (Dietary Fiber 3g); Protein 10g 7 cups frozen country-style shredded hash brown potatoes (from 30-oz bag), thawed ¾ cup chopped drained roasted red bell peppers (from 7-oz jar) 4 medium green onions, sliced (¼ cup) 1 container (10 oz) refrigerated Alfredo pasta sauce 1½ cups shredded Swiss cheese (6 oz) Additional sliced green onion tops, if desired Additional chopped roasted red bell peppers, if desired 1. Heat oven to 350°F. Spray 11x7- or 12x8-inch (2quart) glass baking dish with cooking spray. Place pota- Tip » TImE-savEr Quickly thaw the potatoes by microwaving them in a microwavable bowl uncovered on High for 3 to 5 minutes, stirring once. 74 Betty Crocker Brunch
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