2 lb. bag frozen hash browns
1 bar Cracker Barrel sharp cheese, grated
1 can cream of potato soup
1 can cream of celery soup
1 c. sour cream
1/2 tsp. garlic salt
1 chopped onion
Salt, very little
Pepper
Fresh parsley
Paprika

Crumble hash browns in a 9 x 13 casserole. Cover with sharp cheese. Combine together remaining ingredients. Spread over potatoes and cheese. Sprinkle with paprika. Bake, uncovered 2 hours at 300 degrees. Serves 10. Can be made in morning and cooked later.