Funeral Potatoes

32 oz bag of frozen shredded hash browns
2 cans Cream of Chicken Soup
2 cups Sour Cream
1 1/2 cup grated Cheddar Cheese
1/2 cup melted butter or margarine
2 cups finely crushed Corn Flakes
2 Tbs butter or margarine melted

Saute for 5-8 minutes:
1 chopped white or yellow onion
1 red, 1 yellow and 1 green bell pepper diced


OR use the following recipe (family preferred this recipe)
2 bags diced potatoes with onions and peppers
2 cans cream mush soup
1 can cream of chic soup (or 1 can cream and much and 2 cans cream of chic)

1 can cheese soup
16 oz sour cream
about 3 cups shredded cheddar cheese
salt
McCormick's Steak Seasoning





DIRECTIONS:

Grease 9x13 baking dish and preheat oven to 350
In large bowl combine soups, sour cream, cheese, sauteed onions and peppers, and the 1/2 cup of melted butter.
Gently fold hash browns into mixture.
Pour mixture into pan.
Combine crushed corn flakes and the 2 Tbs. of melted butter and sprinkle on top of potato mixture.
Bake for 45 minutes to 1 hour.