Hash Brown Potatoes Casserole - Cracker Barrel Hash Brown Casserole

• 1 bag (26 oz (728 grm).) frozen country style hash browns
• 2 cups (475 ml) Colby cheese, shredded
• 1/4 cup (60 ml) onion, minced
• 1 cup (225 ml) milk
• 1/2 cup (125 ml) beef broth
• 2 tbsp (30 ml) butter, melted
• dash of garlic powder
• 1 tsp (5 ml) salt
• 1/4 tsp (1 ml) pepper

1. Combine the frozen hash browns, cheese and onion in a large bowl.
2. Combine the milk, beef broth, half of the melted butter, garlic powder, salt and pepper in another bowl.
3. Mix until well blended, then pour the mixture over the hash browns and mix well.
4. Heat the remaining butter in a large ovenproof skillet over high heat.
5. When the skillet is hot, spoon in the hash brown mixture.
6. Cook the hash browns stirring occasionally, until hot and all the cheese is melted (about 7 minutes).
7. Put the skillet in the oven at 450 degrees (225 C.) and bake for 45 to 60 min.
8. or until the surface of the hash browns are dark brown.

country style hash browns, colby cheese, onion, milk, beef broth, butter, garlic, salt, pepper

Taken from online-cookbook.com/goto/cook/rpage/000BCC (may not work)