How to make Cracker Barrel Hashbrown Casserole

Maybe this one might be a way to make you just plain fat... but.

You guys, I'm obsessed with it.
I've eaten it three times this week.

I'll be using vegetable broth, which is better for you regardless of whether you eat meat or not, but you can also use beef stock or beef/chicken broth.

Copy Cat Cracker Barrel Hash Brown Casserole

Hands on time: 20 minutes Total time: 1 hour and 20 minutes Serves: 6

Ingredients:

1 (26-ounce) bag frozen country-style hash browns
2 cups shredded Colby cheese
1/4 cup minced onion
1 cup milk
1/2 cup canned vegetable broth
2 tablespoons melted butter, divided
Dash garlic powder
1 teaspoon salt
1/4 teaspoon ground black pepper

Instructions:

Preheat the 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, 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, 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 to 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, for example) you can also spoon the potatoes into a glass 9-by-9-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.

Nutrition:

Per serving: 399 calories (percent of calories from fat, 61), 13 grams protein, 28 grams carbohydrates, 2 grams fiber, 27 grams fat, 52 milligrams cholesterol, 779 milligrams sodium