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10 minutes
50 minutes
- 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
- Preheat oven to 350°F and generously coat a 11x7-inch or 12x8-inch glass baking dish with cooking spray. Combine potatoes, bell peppers, and green onions in the dish, then pour Alfredo sauce over the top and sprinkle with cheese.
- Bake for 40-45 minutes until golden brown. Before serving, top with extra green onion tops and chopped roasted red bell peppers if desired.
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