Roasted Red Pepper and Cheddar Potato Kugel Recipe

Roasted Red Pepper and Cheddar Potato Kugel Recipe

  • 1/4 cup Market Pantry™ butter
  • 1/4 cup Market Pantry™ all purpose flour
  • 1/2 teaspoon Market Pantry™ salt
  • 3/4 teaspoon Archer Farms™ cumin
  • 1/4 teaspoon Market Pantry™ pepper
  • 2 cups Archer Farms™ organic milk
  • 12 ounces Market Pantry ™ shredded sharp Cheddar cheese
  • 1 cup Market Pantry ™ sour cream
  • 2 (20 ounce) packages refrigerated shredded hash brown potatoes
  • 2/3 cup chopped green onions
  • 1 (7 ounce) jar roasted red bell peppers, drained and chopped
  • 2 cups crushed matzo
  • 1/4 cup Market Pantry™ butter, melted
  1. Heat oven to 400 degrees F. Spray a 13×9-inch glass baking dish with nonstick cooking spray.
  2. Melt butter in large saucepan over medium heat. Stir in flour, cumin, salt and pepper; cook and stir until bubbly. Gradually add milk, stirring constantly. Cook until mixture boils and thickens, stirring frequently; add cheese and sour cream and stir until cheese is melted and smooth.
  3. In large bowl, combine potatoes, onions and peppers. Stir in the cooked sauce and spoon mixture into sprayed baking dish.
  4. Bake at 400 degrees F. for 15 to 20 minutes or until casserole is bubbly.
  5. Meanwhile, in small bowl, combine matzo crumbs and butter; mix well. Sprinkle evenly over casserole and bake for additional 5 to 10 minutes or until lightly browned.
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