1 lg. bag (2 lbs.) frozen hash brown potatoes, thawed
1 can cream of potato soup
1 can cream of celery soup
1 (16 oz.) carton sour cream
1/4 c. milk
1/2 c. chopped onion
1 tsp. salt
1/2 tsp. pepper
1/8 tsp. dill weed
1 1/2 to 2 c. grated Cheddar cheese
Paprika

In large bowl, combine potatoes, undiluted soups, sour cream, milk and onion. Stir until well mixed and season with salt, pepper and dill weed. Turn into greased 9x13 inch baking dish and sprinkle evenly with grated cheese and paprika. Bake at 350 degrees for 1 1/2 hours, until browned on top and bubbly. Makes 8 to 10 servings.