Cracker Barrel Hashbrown Casserole

Again, my husband loves eating breakfast at Cracker Barrel for their eggs, biscuits and hashbrowns for breakfast. I found this recipe and knew I had to make it; and it was a winner. Katrina even liked it; winner winner winner.

Cracker Barrel Hashbrown Casserole

26 oz. bag frozen country-style hashbrowns
2 cups shredded Colby cheese
1/4 cup minced onion
1 cup milk
1/2 cup beef stock or canned broth
2 TBsp butter, melted
1 dash garlic powder
1/4 teaspoon ground black pepper

Preheat oven to 425. Combine frozen hashbrowns, cheese, and onion in a large bowl. Combine the milk, beef or chicken stock, half the melted butter, the garlic powder, salt, and black pepper in another bowl. Mix until well blended, then pour the mixture over the hashbrowns and mix well. Heat the remaining butter in a large, ovenproof skillet (no plastic handle) over high heat.

When the skillet is hot, spoon in the hashbrown mixture. Cook the hashbrowns, stirring occasionally, until hot and all of the cheese has melted (about 7 minutes). Put the skillet into the oven and bake 45-60 minutes or until the surface of the hashbrowns is dark brown.