2 (20 oz.) boxes frozen shredded hash brown potatoes
1 can cream of chicken soup
1 can cream of celery soup
1/2 can milk
1 (8 oz.) carton sour cream
1/4 c. chopped green onion (with tops)
Salt and pepper to taste
1 1/2 c. sharp Cheddar cheese, grated

Thaw hash browns and combine with all remaining ingredients, reserving half of the cheese for the top. Turn into 9 x 13 inch casserole and sprinkle reserved cheese on top. Bake at 350 degrees for 30 minutes.