1 (10 oz.) can cream of potato soup
1 (10 oz.) can cream of celery soup
1 cup milk
1 (8 oz.) tub dairy sour cream
1 (2 lb.) pkg. frozen hash browns, thawed
salt and pepper, to taste
1/2 (8 oz.) pkg. grated Cheddar cheese

Combine soups, milk and sour cream until smooth. Add potatoes, salt and pepper. Mix lightly. Pour into 13x9-inch dish covered. Bake at 350°F for 1 1/2 hours.

Sprinkle top with cheese during last 1/2 hour of baking time.

Submitted by: Amy Hawkins