1 can cream of celery soup
1 can potato soup
1 can cheese soup
1 (8 oz.) sour cream
1/2 c. grated cheese
2 lb. frozen hashbrown potatoes

Combine soup ad sour cream. Place potatoes in 3 quart casserole. Pour soup mixture over top. Bake 40 to 45 mintues at 350 degrees. Sprinkle cheese on top and return to oven until cheese melts.