Potato Casserole

• 1 16 oz (448 grm). bag hashbrown potatoes
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• 16 oz (448 grm). sour cream
• 6 cups (1425 ml) grated cheddar cheese
• paprika (optional)
• salt and pepper, to taste

1. Mix soups, sour cream and 4 cups (950 ml) of cheese together in large mixing bowl until consistent.
2. Then start adding the potatoes until all are blended in well.
3. Spread into 9 x 13 inch by 3 inch baking dish or aluminum pan.
4. Bake at 350 degrees (175 C.) for about 35 minutes, then top with the other 2 cups (475 ml) of cheese and bake another 10 minutes or until cheese has melted.
5. Remove from oven and sprinkle paprika for color.

potatoes, cream of mushroom soup, cream of celery soup, sour cream, cheddar cheese, paprika, salt

Taken from online-cookbook.com/goto/cook/rpage/0004F3 (may not work)