 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
I love pesto! When I was first introduced to it and was searching for recipes that used it, this is one I found that is one of my favorites. Ingredients:
1 teaspoon butter, softened |
4 cups frozen shredded hash browns, divided |
1/2 cup pesto sauce |
1 cup shredded mozzarella cheese |
1 cup milk |
1/4 cup parmesan cheese |
salt and pepper |
1/3 cup italian seasoned breadcrumbs |
1/3 cup parmesan cheese |
2 tablespoons butter, softened |
Directions:
1. Heat oven to 425 degrees.
2. Lightly grease 11 x 7 inch baking dish with 1 teaspoon butter.
3. Place 2 cups shredded potatoes in prepared dish, pressing lightly to form an even layer.
4. Dollop pesto over potatoes; sprinkle with cheese.
5. Top with remaining 2 cups potatoes, spreading evenly.
6. 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, pepper and salt. Pour over potatoes.
7. In a small bowl, mix together topping ingredients until blended; sprinkle over potatoes.
8. Bake uncovered, 23-25 minutes or until top is crisp and browned. Let stand 5 minutes before serving.
|
|