1 lg. bag frozen hash brown potatoes
1 can cream of celery soup
1 can cream of potato soup
1 (12 oz.) container sour cream
1 c. chopped onion
1/2 c. chopped green pepper

Stir and put in greased casserole, garnish with chopped parsley and paprika. Bake uncovered at 325 degrees about 2 hours or less. (May be mixed and refrigerate over night).