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.