Hash Brown Casserole

Hash Brown Casserole


1 26-ounce bag frozen country-style hash browns
2 cups shredded Colby cheese
½ cup minced onion
1 cup milk
½ cup beef stock or canned broth
2 Tbls butter, melted
Dash garlic powder
1 tsp salt
¼ tsp ground black pepper

Preheat oven to 425º. Combine the frozen hash browns, cheese, and onion in a large bowl. Combine the milk, beef broth, half the melted butter, the garlic powder, salt, and pepper in another bowl. Mix until well blended, then pour the mixture over the hash browns and mix well. Heat the remaining butter in a large ovenproof skillet over high heat. When the skillet is hot, spoon in the hash brown mixture. Cook the hash browns, stirring occasionally, until all of the cheese has melted (about 7 minutes). Put the skillet into the oven and bake for 45 to 60 minutes or until the surface of the hash browns is dark brown.

*I usually saute the onions in the butter and then just combine everything in a large casserole dish (I skip the cooking of potatoes and cheese in the skillet). If you do this, just make sure you stir the potatoes about every 20 minutes in the oven so the milk mixture doesn't burn on the bottom.