Hash Brown Casserole

1 can condensed cream of chicken soup
8 oz. Colby cheese, grated
½ cup melted butter or margarine
1 small onion, minced
1 tsp. salt
½ tsp. black pepper
Tony Chachere’s seasoning (if desired)
2 lb. bags of frozen shredded hash browns, thawed

Preheat oven to 350 degrees.

Spray a 13” x 9” x 2” baking pan with non-stick cooking spray; set aside.

In a bowl, combine soup, cheese, butter, onion, salt & pepper (and Tony’s if desired).

Gently fold the potatoes into the mixture and pour into baking pan.

Bake in a 350 degree oven for 35-40 minutes, or until top is browned.

Make ahead of time: When cooked, cut into squares and freeze. When ready to use, thaw desired squares and heat in microwave about 1 to 1 ½ minutes.