2 lbs. frozen hash brown potatoes, thawed
1 10-oz. can cream of chicken soup
1 pint sour cream
1/2 cup green onion, chopped
8 oz. grated sharp Cheddar
1/2 cup green pepper, chopped
1/2 cup red pepper, chopped
1 teaspoon salt
1 teaspoon pepper
1/2 cup melted butter

Topping: 2 cups Tortilla Crumbs combined with 1/2 cup melted butter.

1. Prehead oven to 350 degrees.
2. Combine all ingredients, except toppings in large bowl.
3. Place in a 9x13 pyrex casserole dish.
4. Spread Tortilla Crumb topping over entire casserole.
5. Bake 45 min.-1hr. (until potatoes are soft).