1 (2 lb.) pkg. frozen hashed brown potatoes
1 can cream of potato soup
1 can cream of celery soup
1 sm. onion, chopped
1 sm. green pepper, chopped (opt.)
1 (8 oz.) carton sour cream
4 tbsp. chopped parsley
Paprika
8 oz. cheddar shredded cheese

Partially thaw potatoes. Place in a large mixing bowl and add soups, onion, green pepper and sour cream. Mix well. Place in lightly greased 9 x 13 inch pan. Sprinkle with parsley and paprika. Bake 1 1/2 to 2 hours at 300 degrees. Sprinkle with cheddar cheese with 10 to 15 minutes left in baking.