Cracker Barrel Hashbrown Casserole

1 2-pound bag frozen hash brown potatoes 
      thawed a bit and broken up with a fork 
1/2 cup melted margarine 
1 teaspoon salt 
1/2 teaspoon pepper 
1/2 cup finely chopped onion 
1 can cream of chicken soup 
2 cups Grated colby cheese 

Preheat oven to 350. Spray a 9 by 13 casserole dish with Pam. Combine
soup, margarine, salt, pepper, onions and cheese. Gently mix in the
potatoes and pour into prepared dish. Bake at 350 for 30-35 minutes.

Katie's NOTE:
I got this off of the internet.  I have not tried it yet.