32 oz. frozen hash browns
2 cans cream of potato soup
1 can cream of celery soup
8 oz. sour cream
1 c. shredded Cheddar cheese
Salt and pepper to taste
1 onion, chopped
1 tbsp. parsley flakes
1 tsp. paprika

Mix ingredients together 3 to 4 hours ahead. Refrigerate. Put in a lightly greased 9 x 13 pan. Bake at 350 degrees 45 to 60 minutes. Mix sprinkle some extra cheese on top, return to the oven to melt.