Hash Brown Casserole

Ingredients

• 10.25 oz. can condensed cream of chicken soup
• 2 lb. bag frozen shredded hash browns (thawed)
• 1 1/4 cup of milk
• 1 1/2 cup cheddar cheese
• 1/2 cup (1 stick) melted butter
• 1 small onion – minced
• 1 1/2 teaspoon salt
• 1 teaspoon black pepper

Directions

Spray a 13″ x 9″ x 2″ baking pan with non-stick cooking spray; set aside. In a bowl, combine soup, half the cheese, milk, butter, onion, salt, and pepper. Gently fold the potatoes into the mixture and pour into prepared pan. Bake in a 350° oven for 45 minutes, take out and add remaining cheese, cook for another 25 minutes until heated through and top is browned.