1 (1 lb. 8 oz.) pkg. hash brown potatoes, with onions & peppers, thawed
6 tbsp. butter, melted
1 can cream of chicken soup
1 c. sour cream
2 tbsp. milk
1/2 tsp. salt
1/4 tsp. pepper
2 c. shredded sharp cheddar cheese (8 oz.)
3/4 c. crushed corn flakes

In large bowl combine potatoes, 1/4 cup melted butter, soup, sour cream, milk, salt, pepper and cheese. Place in greased 3 quart casserole. Mix corn flakes with remaining 2 tablespoons melted butter and sprinkle over potato mixture. Bake at 350 degrees for 40 to 45 minutes or until bubbly. Can be made in the microwave but omit baking. Microwave on high for 12 to 15 minutes. Let stand for 5 minutes before serving. Makes 6 to 8 servings.