Cracker Barrel Hash Brown Casserole

1 cup milk
1/2 cup beef broth
1 TBS butter or margarine, melted and divided
1 tsp salt
1/4 tsp pepper
Dash garlic pepper
1 package (30 oz) frozen country style shredded hash brown potatoes
2 cups (8oz) shredded Colby cheese

Directions
In a large bowl, combine the milk, brother, 1 TSP 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 quart baking dish.
Bake, uncovered, at 350 degrees for 40-45 minutes or until potatoes are tender.