Pesto Potato Bake - cooking recipe

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
Topping
1/3 cup Italian seasoned breadcrumbs
1/3 cup parmesan cheese
2 tablespoons butter, softened

Preparation

Heat oven to 425 degrees.
Lightly grease 11 x 7 inch baking dish with 1 teaspoon butter.
Place 2 cups shredded potatoes in 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 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.
In a small bowl, mix together topping ingredients until blended; sprinkle over potatoes.
Bake uncovered, 23-25 minutes or until top is crisp and browned. Let stand 5 minutes before serving.