1 can cream of chicken soup
1 tsp. salt
1 medium onion, chopped
32 oz. bag hash brown potatoes
1 stick butter, melted
1/2 tsp. black pepper
1 c. shredded Cheddar cheese

Lightly coat a 9 x 13-inch baking dish with cooking spray. In a large mixing bowl, combine soup, butter, salt, pepper, onions and cheese. Mix well. Gently fold in the hash brown potatoes. Spread evenly into prepared casserole dish.

Bake at 325°F, uncovered, for 40 minutes or until lightly browned.