Combine sour cream, cream of chicken soup, pepper and cheese in a large bowl. Fold in the hash browns and pour into a 9x13-inch casserole dish that has been sprayed with nonstick cooking spray.
Combine the melted butter or margarine with the crushed corn flakes and sprinkle over top. Bake for 45 minutes.
Notes:
Can divide the potato mixture between three 8x8 foil pans and freeze two of them. I cover the pans with saran wrap and foil and pop them in the freezer. I put a pan in the refrigerator on the morning that I want to serve them so they thaw out a little before baking as directed above.
I suggest using Unsalted Cream of Chicken Soup in this dish to control the sodium.