2 lb. pkg. Ore-Ida hash browns
1 c. chopped celery
1/2 c. chopped onions
1 bell pepper, chopped (sm.)
2 pods banana pepper or any hot pepper
1 can cream of chicken soup, undiluted
1 pt. sour cream
1 stick butter
10 oz. grated cheddar cheese
Salt & pepper

Let potatoes thaw, then combine with all other ingredients. Spoon into 2 casserole dishes. Sprinkle with potato topper (found in produce section by potato). Bake 1 hour uncovered at 350 degrees. Can be stored 2 or 3 days in refrigerator before cooking, sprinkle top on just before cooking.