2 (10 3/4 oz.) cans cream of celery soup
1 (8 oz.) carton dairy sour cream or unflavored yogurt
1 med. onion, chopped
1 green pepper, chopped
3 tbsp. diced pimento
2 tsp. salt
1/8 tsp. pepper
1 (32 oz.) bag frozen hash brown potatoes
1/3 c. grated Parmesan cheese

8 cups cubed potatoes (about 8 medium) can be substituted for the frozen potatoes.

Mix all ingredients except potatoes and Parmesan cheese. Stir in potatoes. Spread in ungreased 9x13x2 inch baking dish, or 3-quart casserole. Sprinkle with Parmesan cheese. Cover and cook in 325 degree oven for 1 hour. Uncover and cook until potatoes are tender, about 30 minutes. Sprinkle with paprika, if desired.