Southwest Style Hashbrown Casserole

• 1 20 oz. bag Hashbrown Potatoes
• 1 can Cream of Chicken soup
• 1 stick Butter, melted (reserve 2 tbl. for topping)
• 8 oz. Sour Cream
• 2 cups shedded Cheddar
• 1 med. Onion, minced
• 1 med. red or green pepper, minced
• 2 or 3 fresh Japeleno Peppers, minced
• 1 1/2 cup crushed Cornflakes (add reserved butter and stir)

1. Mix all ingredients in large bowl except cornflakes.
2. Turn into 9" square glass dish sprayed with Pam
3. Spread cornflakes on top
4. Cook at 350 for 1 hr.

potatoes, cream of chicken soup, butter, sour cream, shedded cheddar, onion, red, japeleno peppers, butter

Taken from cookpad.com/us/recipes/362017-southwest-style-hashbrown-casserole (may not work)