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HASHBROWN CASSEROLE

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

Preheat oven at 350F. Spray a 9x13 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 350F for 35 minutes.

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