2 pounds frozen hashbrowns
16 ounces sour cream
1 can cream of mushroom soup
1 teaspoon salt
1/4 teaspoon pepper
2 cups crushed corn flakes
1/2 stick butter, melted
2 cups shredded cheese  

Mix first five ingredients together. Pour into 9-by-13 pan. Top with cornflake mixture and cheese. Bake for 1 hour at 350 degrees.