Cracker Barrel Hashbrown Casserole - For those of us who love hashbrowns at the Barrel!

1 can cream of chicken soup
1 8oz block Colby cheese, shredded (I use shredded cheddar)
1/2 cup onion, chopped
1/2 cup margarine or butter, melted
1/2 teaspoon black pepper
1/2 teaspoon salt
2 (30-oz) packages of frozen country style hash brown potatoes


Preheat oven to 375. Combine first 6 ingredients stirring until well blinded Add frozen shredded hash browns to bowl. Soon mixture into (9x13) baking dish. Bake 25-30 minutes or until golden brown