1 (26-30 oz.) bag shredded hash browns (thawed)
1 (10 oz.) can cream of chicken soup
2 cups grated mild cheddar cheese
1/3 cup butter (melted)
1/2 cup diced onion (I usually use a cheese grater for the onions instead of dicing)
1 tsp. salt
1/2 tsp. pepper

Preheat oven to 375°F.

Combine soup, butter, salt, pepper and onion in a large bowl. Mix in the hash browns then the cheese. Place in a prepared 9x13-inch pan.

Bake at 375°F for 30 minutes.

Note: I leave the casserole in the oven to brown a little more while I cook the bacon and eggs.

Submitted by: Dave B.