1    26 oz bag frozen country-style hash brown potatoes
2    c Healthy Choice Reduced fat cheddar cheese
1/4 c minced onion
1    c skim milk
1/2  c beef stock (I used beef bouillon) or canned no-fat beef broth
2    T reduced fat I Can't Believe It's Not Butter, melted
    Dash garlic powder
1    t salt
1/4 t ground black pepper
(I added 1 tsp. Emeril's Essence)

1. Preheat oven to 425F.
2. Combine the frozen hash browns, cheese and onion in large bowl.
3. Combine the milk, beef stock, half the melted margarine, and spices in another bowl. Mix until well-blended, then pour over the potato mixture. Mix well.
4. Heat the remaining margarine in a large, ovenproof skillet over high heat.
5. When the skillet is hot, spoon in the hash brown mixture. Cook the hash browns, stirring occasionally, until hot and all the cheese has melted (about 7 minutes).
6. Put the skillet in the oven and bake for 45 to 60 minutes or until the surface of the hash browns are dark brown.

Notes: If your skillet isn't ovenproof (because it has plastic handles, for example), you can also spoon the potatoes into a 9x9 baking dish and then microwave the potatoes until they are hot and the cheese has melted. Then put that baking dish into the 425F oven until the surface of the hash brown mixture has browned.