Cracker Barrel Potato Casserole/Hash Browns Casserole - Copycat

• 1 (2 lb) bag frozen southern style hash brown potatoes
• 12 cup onion, chopped fine
• Aunt Jane's Krazy Mixed Up Salt, to taste (avail. at JanesKrazy.com) or mccormick's Season-All salt
• 12 cup melted butter (or margarine)
• 1 12-2 cups colby cheese (I love cheese-but in this case, more is not necessarily better) or 1 12-2 cups cheddar cheese, shredded (I love cheese-but in this case, more is not necessarily better)
• 1 (10 1/2 ounce) can cream of chicken soup (sometimes I substitute cream of mushroom or cream of celery soups)

1. Spray a 13" X 9" X 2" baking pan with non-stick cooking spray; set aside.
2. In a bowl, combine soup, cheese, butter, onion, salt, and pepper.
3. (or one of mixed season salts from above).
4. Gently fold the potatoes into the mixture and pour into prepared pan.
5. Bake in a 350 degree oven for 35-40 minutes, until heated through and top is browned.
6. Note: If you're looking for a one-dish meal you can add ham to this recipe.

potatoes, onion, s krazy mixed up salt, butter, colby cheese, cream of chicken soup

Taken from www.food.com/recipe/cracker-barrel-potato-casserole-hash-browns-casserole-copycat-280223 (may not work)