CASSEROLE:

2 lbs. southern style frozen hash brown potatoes, thawed
1 can (10 3/4 oz.) cream of chicken soup undiluted
1/2 c. butter, melted
2 c. (16 oz.) sour cream, low-cal
2 c. cubed cooked ham
1/2 tsp. ground pepper
1/3 c. chopped green onion
1 1/2 c. (6 oz.) shredded Cheddar cheese

TOPPING:

2 c. crushed corn flakes
1/4 c. butter, melted

Combine all casserole ingredients and mix well. Place in a 13x9x2 inch baking dish. Combine topping ingredients; sprinkle on casserole. Bake at 350 degrees for 1 hour. Yields 8-10 servings.