2 lb. frozen hashbrown potatoes, thawed
1/2 cup butter or margarine, melted
1 tsp. salt
1/2 tsp. black pepper
1/2 cup onion, finely chopped
1 can (10-3/4 oz.) cream of chicken soup
2 cups Colby cheese, grated
Heat oven to 350ºF (175ºC). Spray a 9x13" baking pan with non-stick cooking spray. Combine soup, butter, salt, pepper, onions and cheese. Gently mix in potatoes; pour into prepared pan. Bake uncovered 35 minutes. Makes 8 servings.