2teaspoonskosher saltsome have noted it's a bit salty so I would start with 1 teaspoon..also keep in mind KOSHER SALT [which is coarser], not table salt!
1teaspoonground black pepper
1large onionfinely chopped (white or yellow onion works)
1: 10.5ounce(326g)can of cream of chicken condensed soup
16ounces(454g)freshly grated Colby Jack cheese
1pound(454g)frozen shredded hash brownsthawed
Instructions
Preheat oven to 375 °F (191 °C)
Spray a 3 quart casserole dish with cooking spray.
In a very large bowl, stir together butter, salt, pepper, onion, cream of chicken soup, and cheese. Gently toss the hashbrowns in the mixture until it's all coated with the mixture.
Bake uncovered for 35-40 minutes or until mixture is bubbly and cooked through.
To get a nice crust on top, place the casserole under a broiler for 5 minutes - watch it carefully!!
Notes
You can easily prep this the night before, cover, and keep in the refrigerator overnight for the next morning!