1 (10 oz.) can cream chicken soup
1 (8 oz.) tub dairy sour cream
1/2 tsp. salt
1/2 tsp. pepper
2 cups mild cheddar cheese
1/2 lb. pkg. frozen hash brown potatoes
4 tbsp. (1/2 stick) melted butter
1 cup crushed corn flakes

Mix first 6 ingredients together, put into buttered 9x13-inch pan. Put crushed corn flakes over top and drizzle with melted butter.

Bake at 325°F for 45 minutes.