2 lb. frozen shredded potatoes
1/2 c. butter melted
2 large onions, sliced
3 green onions, chopped
2 stalks celery, sliced
4 to 5 small carrots, sliced
1/8 c. each red, green and yellow peppers, chopped
1 c. sour cream
1 (10 3/4 oz.) can cream of celery soup
2 1/4 c. shredded Cheddar cheese
1 soup can milk
1/4 c. grated Parmesan cheese
1 tsp. salt
1/2 tsp. pepper
2 1/4 c. Club crackers, crushed

Preheat oven to 350°F. Grease a 9 x 13 baking dish; set aside. Put 2 tablespoons butter in a large skillet. Put onions (not green onions), celery, carrots and peppers in food processor; coarsely chop. Add to skillet. Sauté until chopped vegetables are tender. Combine potatoes, green onions, sour cream, soup, milk, cheeses, salt and pepper. Stir in sautéed vegetables. Spoon into baking dish. Cover mixture with cracker crumbs. Drizzle remaining butter over crumbs.

Bake about 1 hour or until crumbs are lightly browned and mixture is bubbling. Serve immediately.