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1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

1 container (8 ounces) sour cream

1/2 cup butter, melted (1 stick)

1 bag (32 ounces) frozen hash-brown potatoes (about 7 1/2 cups)

1 medium onion, chopped (about 1/2 cup)

1 package (8 ounces) shredded Cheddar cheese (about 2 cups)

Ground black pepper

1/2 cup crushed corn flakes

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) 1 container (8 ounces) sour cream 1/2 cup butter, melted (1 stick) 1 bag (32 ounces) frozen hash-brown potatoes (about 7 1/2 cups) 1 medium onion, chopped (about 1/2 cup) 1 package (8 ounces) shredded Cheddar cheese (about 2 cups) 1/2 cup crushed corn flakes

1. Stir the soup, sour cream, butter, potatoes, onion and cheese in a 3-quart shallow baking dish. Season with the black pepper. Sprinkle the potato mixture evenly with the crushed corn flakes.

2. Bake at 350°F. for 45 minutes or until the mixture is hot and bubbling.