Hash Brown Casserole...

10.25 oz. can condensed cream of chicken soup or cream of celery (I prefer celery)
8 oz. Colby cheese - grated
1/4 C. melted butter OR margarine
1 sm. onion - minced
1/2 C. sour cream
1 tsp. salt
1/2 tsp. black pepper
2 lb. bag frozen shredded hash browns

Spray a 13" x 9" x 2" baking pan with non-stick cooking spray; set aside.
In a bowl, combine soup, cheese, butter, onion, salt, and pepper.
Gently fold the potatoes into the mixture and pour into prepared pan.
Bake in a 350 degree oven for 35-40 minutes, until heated through and top is browned.

This is a copy cat recipe of Cracker Barrel's hash brown casserole. I have served this dish for brunches and when company has come for breakfast. You can use the low fat soups and sour cream, it doesn't change the taste much......just the fat content!