2 lbs. frozen hash browns (chunky style)
1 pt. sour cream with chives
1 can cream of celery soup
2 c. shredded sharp cheddar cheese
1/2 c. celery
1/2 c. green pepper
1 tsp. oregano

TOPPING:

1/2 tsp. salt
1/2 tsp. pepper
2 c. crushed corn flakes
3/4 c. melted butter

Mix soup, sour cream and seasonings in a bowl. In a different bowl mix defrosted potatoes, cheese, celery and green pepper. Combine two mixtures in casserole dish. Mix topping mixture together and spread evenly on top of potatoes. Cover. Bake at 350 degrees for 45 minutes.