2 (10 3/4 oz.) cans cream of celery soup
1 (8 oz.) carton sour cream
1 med. onion, chopped
1 green pepper, chopped
3 tbsp. diced pimento
1 tsp. salt
1/8 tsp. pepper
1 (32 oz.) bag frozen hash brown potatoes
1/4 c. grated Parmesan cheese

Mix all ingredients, except potatoes and Parmesan cheese. Stir in potatoes. Spread in ungreased rectangular baking dish. Sprinkle with Parmesan cheese. Cover and bake in 325 degree oven for 1 hour. Uncover and bake until potatoes are tender, about 30 minutes. Sprinkle with paprika, if desired.