Colby Hashbrowns

1 cup milk
1/2 cup beef broth
2 T butter or margarine, melted, divided
1 teaspoon salt
1/4 teaspoon pepper
Dash garlic powder
1 package (30 oz) frozen country-style shredded hash brown
potatoes
2 cups shredded Colby cheese (8 oz)

In a large bowl, combine the milk, broth, 1 T (15 ml) butter, salt, pepper and garlic powder. Stir in hash browns. Heat remaining butter in a large nonstick skillet. Add hash brown mixture. Cook and stir over medium heat until potatoes are heated through. Stir in cheese.

Transfer to a greased shallow 2-quart (2-liter) baking dish. Bake, uncovered, at 350 F (180 C) for 40-45 minutes or until potatoes are tender.
Makes 6 servings.

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