Ingredients
- 2 lbs frozen hash brown potatoes, thawed
- ½ cup margarine, melted
- 1 tsp salt
- ½ tsp black pepper
- ½ cup onion, chopped
- 1 can cream of chicken soup
- 2 cups Colby cheese, grated
Instructions
- Preheat oven at 350°. Spray 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 dish. Baked uncovered at 350° for 25 minutes.