1 (32 oz.) pkg. frozen shredded hash brown potatoes, thawed
1 med. onion, chopped
1/2 c. green pepper, chopped
1 (10 3/4 oz.) can cream of celery soup, undiluted
1 (10 3/4 oz.) can cream of potato soup, undiluted
1 (8 oz.) carton sour cream
1/2 tsp. salt
1/8 tsp. pepper
1 c. (4 oz.) shredded Monterey Jack cheese

Combine all ingredients (except cheese). Stir well, then spoon mixture into a greased shallow 2 quart casserole. Bake at 325 degrees for 1 hour and 15 minutes. Sprinkle with cheese and bake an additional 15 minutes. You can substitute shredded cheddar cheese in place of Monterey Jack cheese.