Cracker Barrel's Hashbrown Casserole

Ingredients:

1 can (10.25 ounces) condensed cream of chicken soup

1 package (8 ounces) Colby cheese, grated

1/2 cup butter, melted

1 small onion, minced

1 teaspoon salt

1/2 teaspoon crushed black pepper

1 bag (2 pounds) frozen shredded hash browns

Directions:

Preheat oven to 350 degrees. Spray a 13" x 9" baking dish with non-stick cooking spray; set aside.

In a large bowl, combine soup, cheese, butter, onion, salt and pepper. Gently fold the potatoes into the mixture and pour into the prepared pan. Bake at 350 degrees for 35-40 minutes, until heated through and top is browned. Yields 8 servings.