1 pkg. (1 lb. 8 oz.) frozen hash brown potatoes with onion & peppers, thawed
6 tbsp. butter, melted (divided usage)
1 can (10 3/4 oz.) 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 cheddar cheese
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 butter. Sprinkle evenly over potato mixture. Bake at 350 degrees for 40 to 45 minutes or until bubbly throughout.

MICROWAVE DIRECTIONS: Follow directions above, but omit baking. Microcook (high) 12 to 15 minutes. Let stand 5 minutes before serving. 6 to 8 servings.