Hash Brown Potato Casserole

1 (10.75 oz) can cream of chicken soup, undiluted
1 8-ounce carton sour cream
1/2 cup butter, melted
1/2 cup chopped onions
1/4 cup chopped green pepper, optional
1 teaspoon salt
1 teaspoon pepper
2 cups cooked canned ham, shredded or diced
2 pounds frozen hash brown potatoes, thawed
2 cups (8 ounces) shredded Cheddar cheese

Combine the first 8 ingredients in large bowl; mix well. Carefully stir in potatoes. Spoon mixture into greased 9x13 inch baking dish. Bake at 350° for 40 minutes. Sprinkle with cheese. Bake an additional 5 minutes or until cheese is melted.

Yield: 8-10 servings