1 (32 oz.) pkg. frozen hash brown potatoes
1 (10 1/2 oz.) can cream of celery soup
1 (10 1/2 oz.) can cheddar cheese soup
1 (8 oz.) carton sour cream
Salt and pepper to taste
Paprika

Place hash browns in large bowl; allow to thaw until you can break apart. Add remaining ingredients, mixing well. Place in greased 2 1/2 quart casserole or 9 x 13 inch baking dish. Bake at 325 degrees for 1 hour and 45 minutes. Remove from oven. Sprinkle with paprika. Yields 8-10 servings. Good for brunch.