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    HASHBROWN CASSEROLE


    Source of Recipe


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    2 pounds frozen hash potatoes, thawed
    1/2 cup margarine, melted
    1 teaspoon salt
    1/2 teaspoon black pepper
    1/2 cup onion, chopped
    1 can cream of chicken soup
    2 cups Colby cheese, grated

    Preheat oven at 350F. Spray a 9x13 baking pan with non-stick cooking
    spray. Combine soup, margarine, salt, pepper, onions and cheese.
    Gently mix in the potatoes and pour into prepared pan or dish. Bake
    uncovered at 350F for 35 minutes.

 

 

 

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