Pepper jack potato casserole


1 pkg. frozen shredded hash browns (30 oz)
1 pkg. Monterey Jack cheese with peppers, shredded (8 oz)
1 tsp. minced garlic
1 1/2 cups milk
1 can cream of chicken soup (11 oz)
2 Tbs. butter, melted
1 1/2 tsp. salt
1/2 tsp. pepper

Combine first 3 ingredients in large bowl. Stir together milk, cream of chicken soup and remaining ingredients. Pour over hash brown mixture. Pour into a lightly greased 13 x9 " baking dish. Bake at 350 for 45 to 50 minutes or until casserole is golden brown and bubbly.