1 stick melted margarine
1 onion, chopped fine
1 can cream of chicken soup
2 c. shredded Colby cheese (I use extra)
2 lb. bag shredded hash browns (thawed)
Combine margarine, onions, soup, and cheese. Gently stir in hash
browns. Season to taste. Spread in a greased 9 x 13 pan. Bake
uncovered at 350 for 35 minutes. Remove from oven. Sprinkle with
more cheese. Set back in oven for 5-10 minutes to melt cheese.
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