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Potato Pesto Bake
Recipe courtesy of PotatoHelp.com
Prep Time: Prep time = 15 minutes
Cook Time: Cooking time = 25 minutes
Ingredients
1 teaspoon butter or margarine, softened
4 cups frozen shredded hashbrown 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
Directions
Heat oven to 425 degrees F. Lightly grease 11x7-inch baking dish with 1 teaspoon of 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 one to two 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 until top is crisp and browned. Let stand five minutes before serving.
Makes six servings.
Suggestions
Calories: 328
Carbohydrates: 33g
Fat: 17g
Fiber: 2g
Cholesterol: 33mg
Protein: 12g