Cracker Barrel Hash Browns

2 lbs frozen hash brown potatoes, thawed
1/2 cup butter, melted
1 tsp salt
1/2 tsp black pepper
1/2 cup onion, chopped fine
1 can cream of chicken soup
2 cups grated Colby cheese

Preheat oven to 350 degrees. Spray a 9x13 pan with non-stick cooking spray. Combine soup, butter, salt, pepper, onions, and cheese. Gently mix in the potatoes and our into prepared pan. Bake uncovered at 350 degrees for 35 minutes.

Works well in crock pot too.