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
Preparation
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.
