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

Mix all ingredients except potatoes and Parmesan cheese. Stir in potatoes. Spread in ungreased baking dish, 13 x 9 x 2 inches 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. Nice for the holiday buffets!