Potato Casserole
Contributed by Amy L.

2 lbs. frozen hash brown potatoes
1/2 cup melted margarine
1 can cream of chicken soup
2 cups sour cream
3 cups grated cheddar cheese (save 1 cup for top)
1/2 cup minced onion
1/2 teaspoon salt
1/2 teaspoon pepper

Spread potatoes in bottom of greased 9 x 13 pyrex pan.  Melt margarine
in saucepan and saute onion briefly. Remove from heat.  Add all other
ingredients (only 2 cups of the cheese) and spread over potatoes.  Top
with remaining 1 cup cheese.  Bake 1 hour at 350.  Can make night
before.