Hash Brown Casserole

2 lbs. frozen hash brown potatoes, thawed
1/2 cup margarine - melted
1 tsp. salt
1/2 tsp. black pepper
1/2 cupe onion - finely chopped
1 can cream of chicken soup
2 cups grated monterry jack/colby cheese mixed (this mixture can be found in one bag at your market)

Preheat oven to 350 degrees.
Spray a 9x13 baking pan with non-stick spray (I prefer a glass dish)
Combine soup, margarine, salt, pepper, onions and cheese.
Gently mix in the potatoes until well coated.
Pour into prepared dish/pan.
Bake uncovered for 45 minutes.

Sausage Cheese Muffins

3 cups Bisquick
1/2 cup finely chopped onion
1 1/2 cups gratted cheddar cheese (mild, sharp - whatever you prefer)
1 lb. maple sausage
1 1/2 cup milk

Brown sausage and onion until brown. Drain if necesary. Stir together Bisquick and cheese and the sausage/onion mixture. Stir in milk and mix well. Pour into prepared muffin tins (I like to use Baker's Friend spray.)
Bake at 350 degrees for about 25-30 minutes until golden brown on top.
Makes 12 generous size muffins.