1 (32 oz.) pkg. frozen hash browns
2 cans cream of potato soup
2 cans cream of celery soup
1 sm. onion, minced
Salt and pepper to taste
Parsley flakes
Paprika
2 c. cubed ham

Let potatoes stand until partially thawed; mix all ingredients except parsley and paprika. Put in lightly greased pan, sprinkle with parsley and paprika. Bake in 350 degree oven for 1 1/2 hours. Great for leftover ham, and a good casserole for Sunday night. It cooks while you are at church!