Easy Scalloped Potato Casserole

• 8 cups frozen hash browns
• 2 cups light sour cream
• 2 cans condensed cheddar cheese soup (works well with reduced fat cream of mushroom or celery soup)
• 1 medium onion, finely diced
• 1 cup celery, finely diced
• 1/2 cup grated Italian cheese blend (can use cheddar or just mozzarella instead)
• 1/4 cup parmesan cheese, such as kraft

1. Thaw potatoes slightly for easier mixing.
2. In a large bowl and using a wire whisk, blend together well, the sour cream and soup.
3. Stir in the hash browns, onion and celery.
4. If you are using the mushroom or celery soup instead of the cheese soup, you can add 1 cup of grated strong cheddar cheese at this point if you wish.
5. But it is just as good without.
6. Spread into a greased 9" x 13" casserole dish.
7. Sprinkle with Italian cheese blend and lastly with Parmesan cheese.
8. Bake at 350 degrees F for 1 to 1 1/2 hours.

frozen hash browns, light sour cream, cheddar cheese, onion, celery, italian cheese, parmesan cheese

Taken from www.food.com/recipe/easy-scalloped-potato-casserole-80259 (may not work)