Hash Brown Potato Casserole

2 pounds frozen shredded hash brown potatoes, thawed     2 cups grated cheddar cheese 1/4 teaspoon  black pepper     1 teaspoon salt    1 stick margarine, melted    1/4 cup chopped onion    (1) 10.5 –ounce can cream of chicken soup, undiluted       Preheat oven to 305 degrees. In a large bowl, combine the soup, onion, melted margarine, salt, and pepper and stir well. Stir in the cheese and frozen hash browns. Place in a 13×9 inch baking dish and bake for 30 minutes, or until bubbly. 6-8 servings. 205771_211535002208087_100000547660091_785882_3300819_n

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