2 cans cream of celery soup
1 (8 oz.) sour cream
1 med. onion, chopped
1 green pepper, chopped
3 tbsp. diced pimento
2 tsp. salt
1/8 tsp. pepper
1 bag (32 oz.) frozen hashbrown potatoes
1/4 c. grated Parmesan cheese

Mix all ingredients except potatoes and Parmesan cheese. Stir in potatoes. Spread in ungreased baking dish, 13 by 9 by 2 inches or 3 quart casserole. Sprinkle with Parmesan cheese. Cover and cook in 325 degrees oven 1 hour. Uncover and cook until potatoes are tender about 30 minutes.

Before cooking casserole can be covered and refrigerated no longer than 24 hours.