2 lb. bag frozen hash browns
1 can cream of potato soup
1 c. sour cream
1 can cream of celery soup
1 c. grated American cheese
1 can cream of onion soup
paprika

(French onion soup works too.)

Pour hash browns into an ungreased 2-quart casserole. Mix soups (undiluted) with sour cream. Pour soup mixture over potatoes. Top with grated cheese and paprika.

Bake in 350°F oven for 90 minutes.