1 lb., 8 oz. frozen hash browns with peppers and onion, thawed
1/2 c. melted butter
1 (10 1/2 oz.) can cream of chicken soup
1 c. sour cream
2 tbsp. milk
1/2 tsp. salt
1/4 tsp. pepper
2 c. (8 oz.) shredded sharp cheese (Cheddar)
3/4 c. crushed corn flakes
3 tbsp. melted butter

In a large bowl, combine potatoes, 1/2 cup butter, soup, sour cream, milk, salt, peppers, and cheese. Place in a three-quart casserole dish. Mix corn flakes with 3 tablespoons butter. Sprinkle on top of potato mixture. Bake at 350 degrees for 40-45 minutes or until bubbly throughout.