7 (32 oz.) pkgs. frozen hash browns
1 c. grated onion
1 green pepper, diced
3 pts. sour cream
4 cans cream of celery soup
4 cans cream of mushroom soup
2 tsp. salt
1 tsp. pepper

Combine sour cream, soups, salt and pepper. Blend until smooth. Combine potatoes, onion, green pepper in large casserole. Pour soup mixture over potatoes. Bake at 325 degrees for 1 1/2 hours.