2 pounds hashed brown potatoes -- frozen, thawed
1/2 cup margarine -- melted
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup onion -- finely chopped
10 3/4 ounces Cream of chicken soup
2 cups Colby cheese -- grated
Preheat oven at 350 degrees. Spray a 9x13 baking pan with non-stick cooking sp ray. Combine soup, margarine, salt, pepper, onions and cheese. Gently mix in the potatoes and pour into prepared pan or dish. Bake uncovered for 35 minutes .