Monday's Meal, time management and a milestone!

Well...it's Monday again and it's also my 100th blog post. I don't know how the week goes by so swiftly or that I'd have so much to say! I have to say that I've enjoyed the process of blogging and I love the comments I've gotten. Here's to another 100 post.
Well, I have a long to do list this week, plus I'd like to get some sewing and cooking done. I only worked on the AB bag once last week (I have a post about it,but still need to upload the photos before I post it) and Mother's day will be here before I know it so the pressure is really on. Ah well, such is life.

Now...the meal...well, it's actually more like a side dish to go with the meal, but it one of my favorites. Delicious, decidedly Southern and oh so easy.

Hash Brown Casserole

1 26 oz bag of frozen country-style hash browns
2 cups of shredded Colby cheese (of course you can sub. any cheese you like)
1/4 cup minced onions
1 cup of milk
1/2 cup of beef stock or canned beef broth
2 tbsp melted butter (yeah butter baby!)
dash of garlic salt
1 tsp of salt
1/4 tsp ground black pepper

Preheat your oven to 425 degrees
Combine the frozen hash browns, cheese and onions in a large bowl.
Combine the milk, beef stock, half the melted butter, garlic salt, salt and pepper in another bowl. Mix until well blended and then add it to your hash brown mixture. Mix well.
Now get an oven proof skillet and heat the remaining butter in it. When the skillet is hot add your hash brown and cook for 7-10 minutes stirring occasionally and until all the cheese has melted. Then put the skillet in to the hot oven to bake for about 45 mins until the surface of the hash browns are a golden brown.

If your skillet is not oven proof just transfer your hash browns to a casserole dish and bake as directed.

Enjoy and happy cooking.