POTATO CASSEROLE
1 bag of hashbrown potatoes
1 can cream of mushroom soup
1 can cream of celery soup
16 oz (448 grm). sour cream
6 cups (1425 ml) of cheddar cheese
Paprika (optional)
Salt and pepper to taste

Mix soups, sour cream and 4 cups (950 ml) of cheese
together in large mixing bowl until consistent.

Then start adding the potatoes until all are blended in
well.

Spread into 9.5 inch by 13.5 inch by 3 inch baking dish or
aluminum pan.

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.

Remove from oven and sprinkle paprika for color.
Serves/Makes:8