Cracker Barrel
HASH BROWN CASSEROLE
2 pounds frozen hashbrown potatoes – thawed
1/2 cup margarine – melted
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup onion – finely chopped
1 can cream of chicken soup
2 cups Colby cheese – grated
Preheat oven to 350 degrees.
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.
Bake uncovered for 35 minutes