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Cracker Barrel Hashbrown Casserole


2 lbs. frozen shredded hashbrowns, thawed
½ c butter, melted
1 t salt
½ t black pepper
¼ c finely chopped onion
1 can cream of chicken soup
8 oz. Colby cheese, grated

Combine soup, margarine, salt, pepper, onion and cheese. Gently mix in the potatoes and pour into a greased 9x13 inch baking pan. Bake in 350° F. oven for 35 to 40 minutes.