Hashbrown Casserole

2 Cups shredded American or cheddar cheese

1 Can cream of chicken soup undiluted

1 Cup sour cream

1/2 Cup chopped onion up to 3/4

1/2 Cup chopped green pepper

1/4 Cup butter melted

1/4 Teaspoon salt

1/4 Teaspoon pepper

1 32 Ounces Pk frozen hash-brown potatoes thawed

1 Tablespoon butter

2 Cups crushed cornflakes

Grease 9×13 baking dish. In a large bowl, mix cheese, soup, sour cream, onion, green pepper, 1/4 cup butter, salt and pepper. Mix well. Fold in potatoes. Put in dish, mix cornflakes and 1 tbsp butter and sprinkle on top. Bake at 350 degrees for one hour.