1 bag frozen chunk style hashbrowns
2 c. sour cream
1 can cream of mushroom soup
2 c. grated cheese
3/4 c. chopped onion
1/2 c. chopped green pepper
1 1/2 tsp. onion powder or to taste
1 1/2 tsp. salt
1/2 tsp. pepper
2 c. crushed cornflakes or Wheaties
1 c. grated Cheddar cheese

Thaw hashbrowns. Mix sour cream, soup, 2 cups grated cheese, onion, green pepper, onion powder, salt and pepper. Add this mixture to the hashbrowns and stir together. Put in a 9 x 13 inch pan. bake at 350 degrees for 1 hour. Last 20 minutes sprinkle the 2 cups cornflakes mixed with the 1 cup cheese on top of the casserole and continue baking.