Pesto Potato Bake
List of Ingredients
6 servings
1 teaspoon butter or margarine, softened
4 cups frozen shredded hash browns (divided use)
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
Salt and pepper
TOPPING
1/3 cup Italian-style bread crumbs
1/3 cup shredded parmesan cheese
2 tablespoons butter or margarine, softened
Recipe
Heat oven to 425 degrees. Lightly grease 11-by-7-inch baking dish with 1 teaspoon butter. Place 2 cups shredded potatoes in a prepared dish, pressing lightly to form an even layer. Dollop pesto over potatoes; sprinkle with cheese. Top with remaining 2 cups potatoes, spreading evenly.
In a medium microwave-safe dish, microwave milk on high for 1 to 2 minutes until hot; stir in 1/4 cup parmesan, salt and pepper. Pour over potatoes.
In a small bowl, mix together topping ingredients; sprinkle over potatoes.
Bake, uncovered, 23 to 25 minutes or until top is crisp and browned. Let stand 5 minutes before serving.
Per serving: 372 calories, 11.5 g protein, 20.4 g carbohydrates, 28 g fat (11.9 g saturated), 42.6 mg cholesterol, 626 mg sodium.
(From Idaho Potato Commission)in San Diego Union Tribune 01/03/01
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