Stir together hash browns, sour cream, cheddar cheese, cream of mushroom soup, onion and pepper
Spoon potato mixture evenly into baking dish
Sprinkle crushed corn flakes and drizzle with melted butter
Bake for 1 hour, 20 minutes or until bubbly
Recipe Notes
This recipe is adapted from a recipe I found in Southern Living magazine. It makes a great side dish. You can make it the night before and heat the day of. It also makes great leftovers.