Instructions: Preheat the oven to 425F.

Combine the frozen hash browns, cheese, and onion in a large bowl

Combine the milk, beef 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 has 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 the has browns, stirring occasionally, until hot and all of the cheese has melted (about 7 minutes).

Put the skillet into the oven and bake for 45 to 60 minutes or until the surface of the hash browns is dark brown.

Sammie Says: One of my daughters loves the hash brown casserole at the Cracker Barrel restaurant so when we found this recipe she was thrilled. There are rarely any leftovers since the whole family likes it.

NOTES : In the late sixties Dan Evins was a Shell Oil "jobber" looking for a new way to market gasoline. he wanted to create a special place that would arouse curiosity, and would pull travelers off the highways. In 1969 he opened the first Cracker Barrel just off interstate 40 in Lebanon, Tennessee, offering gas, country-style food, and a selection of antiques for sale. Today there are over 260 stores in 22 states, with each restaurant still designed as a country reststop and gift store. In fact, those stores (which carry an average of 4,500 different items apiece) have made Cracker Barrel the largest retailer of American-made finished crafts in the United States.

Those who know Cracker Barrel well love the restaurant for its delicious home-style breakfasts. This casserole, made with has browns, Colby cheese, milk, beef stock, and spices is served with many of the classic breakfast dishes at the restaurant. The recipe here is designed for a skillet that is also safe to put in the oven. if

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