Potato Pesto Bake

Potato Pesto Bake

1 teaspoon butter or margarine – softened
4 cups frozen shredded hash brown 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:
2 tablespoons butter or margarine – softened
1/3 cup Italian-style bread crumbs
1/3 cup shredded Parmesan cheese

Heat oven to 425°F. Lightly grease 11 x 7-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.