32 oz.) 2 lbs.) bag hash brown potatoes, thawed
1 can cream of potato soup
1 can cream of celery soup
3/4 c. chopped green and/or red sweet pepper
1 lg. onion, chopped
3 oz. cream cheese, room temp.
8 oz. carton sour cream
Salt & pepper to taste
Parsley or paprika

Mix all ingredients except parsley and paprika. Place in 9"x13" baking dish. Top with parsley and paprika. Bake at 325 degrees for 1 1/2 to 2 hours or until lightly brown. Do not stir during baking or after.

OPTIONS: Use 1 cup grated cheddar cheese instead of cream cheese and 1 can cream of chicken soup instead of potato soup. Top with 2 cups crushed corn flakes, mixed with 1/3 cup melted butter. Bake for 50 minutes.

Omit celery soup and use 12/ cup milk. Top with grated cheddar cheese (1 cup).