1 bag (2 lbs.) Ore Ida southern style hash browns
1 can cream of potato soup
1 can cream of celery soup
1 (16 oz.) sour cream
1/4 c. milk
1/2 c. chopped onion
1 tsp. each of salt and pepper
1 1/2 to 2 c. shredded cheddar cheese
Paprika

Thaw the hash browns. In large bowl, combine potatoes, undiluted soups, sour cream, milk and onion. Stir well. Season with salt and pepper. Turn into a 9 x 13 inch greased pan. Sprinkle with cheese and paprika. Bake at 350 degrees for 1 1/2 hours until golden. Makes 8 to 10 servings.