Cracker Barrel Hashbrown Casserole

1 26 oz. bag frozen country style hashbrowns
2 c. shredded colby cheese (I used cheddar)
1/4 c. minced onion
1 c. milk
1/2 c. beef broth
2 TBS butter
dash of garlic powder
1 tsp. salt
1/4 tsp. black pepper

Preheat oven to 425
Combine frozen hashbrowns, cheese, and onion in large bowl.
Combine milk, beef stock, half melted butter, garlic powder, salt and pepper in another bowl. Pour over hashbrowns and mix well.
Heat remaining butter in large ovenproof skillet. Spoon in hashbrown mixtures and cook until hot and cheese is melted, stirring occasionally.
Put skillet in oven and bake for 45-60 minutes, until the surface of hashbrowns is dark brown.

I don't have an oven proof skillet, so I just cooked them on the stove until they were hot and then transferred into 2 sqaure glass pans and baked for 45 minutes.
This tastes a lot like the casserole at Cracker Barrel. I did think it needed a little extra salt and pepper. It was really easy to make and maybe a tiny bit healthier than Funeral Potatoes since it doesn't have cream of anything soup or sour cream in it.