1 can cream of potato soup
1 can cream of celery soup
1 can evaporated milk
Salt and pepper
1 (2 lb.) pkg. hash browns
16 oz. sour cream
1 c. chopped celery
1 c. chopped onion
1 pkg. shredded Cheddar cheese

Pour soups, milk, sour cream, celery, onion, and seasonings in a large bowl and mix well. Put hash browns in 9 x 13 inch pan (preferable glass), pour liquid over potatoes; mix well. Cover with foil. Bake at 325 degrees for 1 1/2 hours. Cover with shredded cheese and return to oven to melt cheese.