2 lb. pkg. frozen hash brown potatoes
2 c. grated Cheddar cheese
1/2 c. diced bell pepper (red and green mixed)
1 stick butter, melted
1 pt. sour cream
1 can cream of chicken soup
1/2 c. diced onion
1 tbsp. salt
1/2 tbsp. pepper

Sauté onions and peppers in butter. Mix all ingredients, stirring gently. Pour into greased 3-quart baking dish.

Bake at 350°F for 1 hour. Note: Use nonfat sour cream, low-fat cream of chicken soup and low-fat Cheddar cheese to lower the calories. This goes well with barbecue ham or chicken.