Cracker Barrel Potato Casserole

1 (2 lb) bag frozen southern style hash brown potatoes
1/2 cup onion, chopped fine
McCormick's Season-All salt
1/2  cup melted butter (or margarine)
1 1/2-2 cups colby cheese or cheddar cheese, shredded
1 (10 1/2 ounce) can cream of chicken soup
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. (or one of mixed season salts from above).
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.

Above is the original recipe – course you know I can never leave well enough alone, so here are my changes…

32oz country style hash browns
same amount of onion (used my food chopper to get it chopped fine)
½ c green pepper, chopped fine (used the food chopper again)
a few shakes of Tony Chachere's ( ½-1 T maybe)
a few shakes of black pepper (to taste)
same amount of butter
2c colby/jack shredded cheese
1 can cream of mushroom soup (healthy one-reduced whatever on the label)
1 lb ground sausage – browned, drained, and crumbled

Make sure you use a LARGE mixing bowl.
I stirred it a few times as it cooked – took longer then 40 minutes to cook/brown – I think the hash browns I used slowed it down – they took a while to get tender.