2 c. shredded American or Cheddar cheese
1 (10 3/4 oz.) can condensed cream of chicken soup
1 c. sour cream
1/2 c. finely chopped onion
1/2 c. finely chopped green pepper
1/2 c. finely chopped red pepper
1/4 c. butter, melted
1/4 tsp. salt
1/4 tsp. pepper
1 (32 oz.) pkg. frozen loose-pack hash brown potatoes, thawed
1 c. crushed corn flakes
1 tbsp. butter, melted

Grease a 9 x 13 inch baking dish. In a large bowl combine the cheese, soup, sour cream, onion, green and red pepper, 1/4 cup of butter, salt and pepper; mix well. Fold in the thawed hash brown potatoes. Turn the mixture into the prepared dish. Toss together the corn flakes and 1 tablespoon of melted butter. Sprinkle over the potato mixture. Bake in a 350 degree oven for about 1 hour, until the casserole is golden brown and the potatoes are tender. Serves 8-10.