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Colette & Cassi's Country Kitchen!

2 lbs frozen shredded hashbrowns

½ c margarine melted

1 t salt

½ t black peper

¼ c finely chopped onion

1 can cream of chicken soup

8 ox Colby cheese, grated

1. Preheat oven to 350, spray 9 X 13  baking pan.
   
2. Combine soup, margarine, salt, pepper, onion and cheese, gently mix in potatoes and pour into baking pan.
   
3. Bake 350 for 35-40 minutes.
   
4. It is good to usually stir the casserole once halfway through the baking to ensure that the cheese is evenly mixed.
   
5. I used sharp cheddar because that was what I had on hand (EA)...EA is my mom....Chelle