2 lbs. frozen hash browns (or O'Briens)
1 can cream of chicken soup
2 c. grated cheese
1/2 c. chopped onions
2 c. sour cream
Salt & pepper
Green pepper, chopped (opt.)

TOPPING:

2 c. crushed cornflakes
1/4 c. melted butter

Thaw potatoes and mix with soup, onion and sour cream (and green pepper if wanted). Use a large 13"x9" cake pan and sprinkle topping on casserole. Bake at 350 degrees for 1 hour.