COLBY HASH BROWNS

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

In a large bowl, combine the milk, broth, 1 tablespoon 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-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until potatoes are tender.

Yield: 6 servings.