Hashbrown Casserole


2 pounds frozen hash brown potatoes, thaw
1/2 cup margarine, melted
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup onion, chopped fine
1 can cream of chicken soup
2 cups Colby cheese, grated


Preheat oven at 350 degrees F. Spray a 9×13 baking pan with non-stick cooking spray. 

Combine soup, margarine, salt, pepper, onions and cheese. Gently mix in the potatoes and pour into prepared pan or dish. Bake uncovered at 350 degrees F for 35 minutes.

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