2 cans cream of celery soup
1 (8 oz.) sour cream
1 med. onion, chopped
1 green pepper
2 tsp. salt
Dash pepper
32 oz. frozen hash brown potatoes
1/4 c. Parmesan cheese

Mix all ingredients with potatoes. Spread into an ungreased baking dish, 13 x 9 x 2 inches. Sprinkle cheese. Cover and cook 1 hour. Uncover and cook 30 minutes more until browned.