Spoon into a greased 13 X 9 inch glass baking dish.
(make ahead: cover and refrigerate for up to 2 days; or freeze for up to 2 weeks. Thaw in the refrigerator for 24 hours. Let stand at room temperature for 30 minutes before baking.) TOPPING: Mix crumbs, pecans, butter and parsley; sprinkle over potato mixture.
Cover with foil; bake in 350*F oven for 20 minutes.