Cracker Barrel’s 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  for 35 minutes.

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