This golden baked mixture of potatoes, Brussels sprouts and creamy Alfredo sauce gets its amazing colour from a little turmeric. The creamy sauce will convert even the most staunch sprout hater. This easy-to-make, cheesy, creamy side dish casserole is sure to become a new family favourite.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 lb. (900 g) new potatoes, peeled, cut into 1-inch chunks
1-1/2 cups Cracker Barrel Shredded 4 Cheese Italiano Cheese, divided
1 jar (410 mL) Classico Alfredo di Parma Four Cheese Alfredo Pasta Sauce
1/2 cup vegetable broth
2 Tbsp. Kraft 100% Parmesan Aged Grated Cheese
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How do I make it ?
Heat oven to 400ºF.
Combine potatoes, Brussels sprouts, shallots, turmeric and 1 cup shredded cheese in large bowl. Add pasta sauce; mix lightly.
Pour vegetable broth into empty pasta sauce jar; cover with lid, then shake to remove any pasta sauce remaining in jar. Add to potato mixture; mix lightly.
Spoon into 3-L casserole dish sprayed with cooking spray; top with remaining shredded cheese. Cover.
Bake 50 min. or until potatoes are tender, and sauce is hot and bubbly. Remove from oven.
Heat broiler. Top casserole with Parmesan. Broil, 6 inches from heat, 2 to 3 min. or until cheese is golden brown.
Kraft Kitchen Tips!
Sprinkle with 1/4 cup crumbled cooked bacon before serving.
Prepare using Classico Alfredo di Roma 25% less fat Alfredo Pasta Sauce.
Calories From Fat
% Daily Value
Fat 8 g
Saturated fat 5 g
Cholesterol 45 mg
Sodium 510 mg
Carbohydrate 29 g
Fibre 3 g
Sugars 4 g
Protein 10 g
8 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.