Sour Cream Scalloped Potatoes

Two 12-ounce packages frozen hash browns

One 16-ounce carton sour cream

1/4 teaspoon pepper

1 can low-fat cream of chicken soup

1 cup shredded cheese

1/2 cup onion, chopped

1 teaspoon salt

Preheat oven to 350F. Thaw potatoes. Combine with remaining ingredients, folding in potatoes. Bake one hour in 13 x 9 x 2 inch greased pan.

Serves 10-12.

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Cajun Country -- New Iberia, Louisiana