Hashbrown Potatoes Corn Flake Topped

This is a good breakfast to have
on a cold winter morning or anytime.

Ingredients:
2 cups cheddar cheese, grated
1 pint sour cream
2 lb plain hash browns, thawed
2 Tablespoons butter
1 can cream of mushroom soup
2/3 cup onions, chopped
1/2 cup celery, chopped
1/2 cup green bell peppers, chopped
1/2 cup red bell peppers, chopped
2 cups crushed corn flakes
salt and pepper to taste

Directions:
Saute onion, bell peppers and
celery in butter until soft.
Mix all ingredients except cornflakes
and spread into an greased baking dish.
Top with cornflakes.
Bake 35-45 minutes at 350 degrees F.