2 lb. bag frozen hash brown potatoes
1 can cream of potato soup
1 can cream of celery soup
1/4 c. diced onion
1 tbsp. green pepper
1 tbsp. butter
3/4 c. sour cream

Mix all ingredients together and season well. Add just a little milk and pour in a 9 x 13 inch pan. Bake at 250 degrees for 2 hours. Do not cover. Top with grated cheese when done if desired.