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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 |
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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 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 until top is crisp and browned. Let stand 5 minutes before serving. Makes six servings. |
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Carbohydrates: 33g Fat: 17g Fiber: 2g Cholesterol: 33mg Protein: 12g |
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