Cracker Barrel Potato Casserole

By Joan_Z

Ingredients

• 1 26 oz pkg Frozen country-style hash brown potatoes
• 2 cups Colby cheese Shredded
• 1/4 cup Onion minced
• 1 cup Milk
• 1/2 cup Beef stock or canned broth
• 2 Tablespoons Butter melted and divided Garlic powder
• 1 teaspoon Salt
• 1/4 teaspoon Black pepper

Preparation

Step 1

Preheat oven to 425 degrees.

Combine frozen hash browns, cheese and onion in a large bowl. In another bowl, combine milk, beef stock, half the melted butter, garlic powder, salt and black pepper. Mix well. Pour the mixture over the hash browns and mix well.

Heat the remaining butter in a large oven proof skillet over high heat.

When the skillet is hot, spool in the hash brown mixture. Cook, stirring occasionally, until mixture is hot and all the cheese has melted - about 7 minutes.

Put the skillet in the oven and bake for 45-60 minutes or until the surface of the hash browns is dark brown.

NOTE: If your skillet isn't ovenproof (if it has a plastic handle) you can also spoon the potatoes into a glass 9x9 inch baking dish and microwave the potatoes until they are hot and the cheese has melted. Then put the baking dish in the 425 degree oven until the surface of the mixture has browned.