Hash Brown Pork Bake

2 cups (16 ounces) sour cream
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 package (32 ounces) frozen cubed hash brown potatoes, thawed
2 cups cubed cooked pork
1 pound process cheese (Velveeta), cubed
1/4 cup chopped onion
2 cups crushed cornflakes
1/2 cup margarine, melted
1 cup (4 ounces) shredded mozzarella cheese
3 green pepper rings

In a large bowl, combine sour cream and soup. Stir in the hash browns, pork, process cheese and onion. Transfer to a greased 3-qt. baking dish. Toss cornflake crumbs and margarine; sprinkle over the top.

Bake, uncovered, at 350° for 50 minutes. Sprinkle with mozzarella cheese. Bake 10 minutes longer or until bubbly. Garnish with green pepper rings. Makes 8 servings.