2 cans cream of celery soup
1 (8 oz.) sour cream
1 med. onion, chopped
2 tsp. salt
1/8 tsp. pepper
1 (32 oz.) bag frozen hash browns
3 tbsp. diced pimiento (or use hash browns with pepper & pimiento)
1/4 c. grated Parmesan cheese

Mix all ingredients except potatoes and cheese. Stir in potatoes. Spread in ungreased baking dish, 13"x9" or 3 quart casserole. Sprinkle with Parmesan cheese.

Cover and cook in 350 degree oven 1 hour. Uncover and cook until potatoes are tender, about 30 minutes. Sprinkle with paprika.

Do Ahead Tip: Before cooking, casserole may be covered and refrigerated for no more than 24 hours.