PESTO - POTATO BAKE
Source of Recipe
Internet
List of Ingredients
- 1 teaspoon butter or margarine, softened
- 4 cups frozen shredded hash brown potatoes, divided
- 1/2 cup prepared pesto
- 1/2 cup crumbled feta cheese or 1 cup shredded mozzarella cheese
- 1 cup milk
- 1/4 cup shredded Parmesan cheese
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- Topping:
- 1/3 cup Italian-style bread crumbs
- 1/3 cup shredded Parmesan cheese
- 2 tablespoons butter or margarine, softened
Instructions
- Heat oven to 425°F. Lightly grease 11 x 7-inch baking dish with 1 teaspoon butter. Place 2 cups of the shredded potatoes in prepared dish, pressing lightly to form an even layer. Dollop pesto over potatoes; sprinkle with feta cheese. Top with remaining 2 cups potatoes, spreading evenly. In medium microwave-safe dish, microwave milk on HIGH for 1 1/2 to 2 minutes or until hot; stir in 1/4 cup Parmesan cheese, pepper and salt. Pour over potatoes. In small bowl, mix together topping ingredients until blended; sprinkle over potatoes. Bake, uncovered, 23 to 25 minutes or top is crisp and browned. Let stand 5 minutes before serving. 6 servings
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