2 lb. bag frozen hashbrowns
1/2 c. melted butter
1 can cream of mushroom soup
1/2 c. chopped onion
1/2 c. chopped bell pepper
2 c. sharp cheese
2 c. sour cream
Salt to taste
Pepper to taste
2 c. corn flake crumbs

Mix all ingredients together. Bake in 9 x 13 inch casserole dish at 350 degrees for 1 hour. Sprinkle with cornflake crumbs and brown.