INGREDIENTS:
2 lbs. frozen shredded
  hashbrowns, thawed
1/2 cup margarine (or butter), melted 
1 teaspoon salt 
1/2 teaspoon black pepper 
1/4 cup finely chopped onion 
1 can cream of chicken soup 
8 oz. Colby cheese, grated 

DIRECTIONS:
Preheat oven to 350 degrees. Spray 9x13
baking pan with Pam (or use butter). 

Combine soup, margarine, salt, pepper,
onion and cheese. Gently mix in the
potatoes and pour into prepared pan. 

Bake in 350 oven for 35 - 40 minutes.

OPTIONAL:
* Add 1/2-cup milk if desired.
* Combine 1/2 cup melted butter and 2
  to 4 cups cornflakes.  Sprinkle on 
  top of casserole and bake as directed.