INGREDIENTS
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•2 lb frozen shredded hashbrown potatoes, thawed
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•1 regular size can campbell's cream of chicken soup
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•1/2 medium yellow onion, finely diced
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•1/4 c margarine, melted
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•2 c (8 oz.) colby cheese, shredded or diced in a food processor
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•1/2 tsp salt
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•1/2 tsp ground black pepper