Cheesy Hash Brown Casserole

Ingredients

• 1 (30-ounce) package frozen shredded hash browns
• 1 cup shredded colby-Jack cheese
• 1 (5-ounce) package shredded Swiss cheese
• 1 large onion, minced
• 1 teaspoon minced garlic
• 1 1/2 cups milk
• 1 (10 3/4-ounce) can cream of chicken soup, undiluted
• 1/2 cup beef broth
• 2 tablespoons butter, melted
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper

Preparation

1. Combine hash browns and next 4 ingredients in a large bowl.
2. Stir together milk and next 5 ingredients; pour over hash brown mixture. Pour into a lightly greased 13- x 9-inch baking dish.
3. Bake at 350° for 45 to 55 minutes or until golden.
4. Pepper Jack-Potato Casserole: Omit colby-Jack and Swiss cheeses, onion, and beef broth. Substitute 1 (8-ounce) package Monterey Jack cheese with peppers, shredded. Proceed as directed. Bake at 350° for 45 to 50 minutes or until bubbly.