OK, if you're looking for a substantive post, don't worry, I won't be denying you of your substantive due posting rights ;-) just by posting a recipe here tonight. I'm actually working on another one, and decided to post this first so it won't stay at the top of the blog for long.

Here's the situation. You've been in class this morning; you've studied most of the afternoon; your brain is numb; and if anyone tries to talk to you about an elective share, you might very well commit a violation of the state's many stringent anti-homicide laws. You are in no gourmet mood, but pizza doesn't sound good.

In other words, tonight.

It's time for hash brown casserole. Not only is it incredible once finished, it's so easy to make even I can do it!

1 bag (26 oz.) frozen country style hash browns [OK, I buy OreIda tater tots, and they only come in a 32 oz. bag, which makes it a bit of an inexact science.]
2 cups (one bag) shredded Mild Cheddar cheese
1/4 cup minced onion
1 cup milk
1/2 cup beef stock or canned beef broth
2 tablespoons margarine, melted
1/8 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 teaspoon salt

1. Preheat oven to 425 F. Spray 9x13-inch baking dish with cooking spray.

2. Combine hash browns, cheese and onion in a large bowl.

3. In a smaller bowl combine milk, broth, melted margarine, garlic powder, salt and pepper. Mix and pour over hash browns. Blend well.

4. Spoon hash brown mixture into the sprayed baking dish.

5. Bake for one hour, stirring in at least twice to insure thorough cooking. (In other words, every twenty minutes; this breaks up the tater tots and makes them more like hash browns but they still retain their crispy outside.)

6. Serves 8. (Ha!) Refrigerate any leftovers.