Active Time: 30 minutes • Total Time: 1 hour 20 minutes • Serves: 12
Schnucks nonstick cooking spray
6 tablespoons Schnucks unsalted butter
1 bunch green onions, chopped
1 green bell pepper, chopped
1/2 cup chopped fresh parsley leaves
1/2 cup coarsely chopped roasted bell pepper
2 teaspoons salt
1 teaspoon paprika
3/4 teaspoon ground black pepper
6 tablespoons Schnucks all-purpose flour
3 cups Schnucks vitamin D whole milk
1 package (32 ounces) Schnucks frozen Southern style hash brown potatoes
1 package (8 ounces) Schnucks finely shredded sharp Cheddar cheese (2 cups), divided
1/4 cup Schnucks Select grated Parmigiano-Reggiano cheese
1. Preheat oven to 350°F. Lightly spray 13 x 9-inch glass or ceramic baking dish with nonstick cooking spray. In 12-inch skillet, melt butter over medium heat. Add onion and green pepper and cook 2 to 3 minutes or until tender. Stir in parsley, roasted pepper, salt, paprika and black pepper. Add flour and stir until well combined. Slowly pour in milk, stirring constantly. Cook 3 to 4 minutes or until mixture thickens slightly, stirring frequently.
2. Stir in frozen potatoes and 1 cup Cheddar cheese; cook 4 to 5 minutes or until mixture is heated through and cheese melts. Pour potato mixture into prepared baking dish, sprinkle with Parmigiano-Reggiano cheese and remaining Cheddar cheese.
3. Bake 40 to 45 minutes or until top is golden and mixture bubbles at side of pan. Let stand 10 minutes before serving.
Each serving: about 250 calories, 15 g total fat (9 g saturated), 45 mg cholesterol, 547 mg sodium, 20 g carbohydrate, 2 g fiber, 11 g protein
Potatoes can be prepared through step 2 up to 2 days in advance. Cover and refrigerate until ready to bake. Allow potatoes to stand at room temperature 30 minutes before baking. Potatoes may require longer bake time.