1 lb. bag frozen hashbrown potatoes
1 can cream of potato soup
1 can cream of celery soup
2 c. sour cream
1/2 green pepper, chopped (optional)
1 med. onion, chopped
6 slices bacon, cooked until limp, cut fine

Saute onions in small amount of bacon grease. Mix all ingredients together and pour in a greased 9 x 13 casserole.

Bake 35-40 minutes until potatoes are soft. Can be made the night before and refrigerated.