Pesto Potato Bake

• 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

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.

butter, hash browns, pesto sauce, mozzarella cheese, milk, parmesan cheese, salt, topping, italian seasoned breadcrumbs, parmesan cheese, butter

Taken from www.food.com/recipe/pesto-potato-bake-250792 (may not work)