Cracker Barrel Hashbrown Casserole Recipe

1 2 lb. bag frozen country-style hash browns
1/2 cup (or so) onion, chopped fine
Jane’s Crazy Mixed-up Salt, to taste
1 and 1/2 to 2 cups Colby cheese, shredded (I love cheese, but in this case, more is not necessarily better)
1 can cream of chicken soup

Cook hash browns, onions, and salt to taste in a skillet (you will need to add a little butter or oil). Cook until the hash browns are tender and brown. Drain the hash browns and set aside. Mix together cheese and cream of chicken soup in a separate bowl Add hash browns to mixture, then transfer into a buttered 2 qt. casserole dish and cook at 350 degrees for 30 minutes or until golden brown.