Diana Curtis, Albuquerque, New Mexico
1 (32 ounce) package frozen shredded hash browns, thawed
1 medium onion, chopped
½ cup green pepper, chopped
1 (10 ¾ ounce) can Cream of Potato Soup, undiluted
1 (10 ¾ ounce) can Cream of Celery Soup, undiluted
1 (8 ounce) carton commercial sour cream
½ tsp salt
⅛ tsp pepper
1 cup (4 ounce) shredded Monterey Jack Cheese
Combine all ingredients except cheese; stir well.
Spoon potato mixture into a greased 2 inch shallow casserole dish.
Bake at 325 degrees for 1 hour and 15 minutes.
Sprinkle with cheese and bake an additional 15 minutes.
Yield: 8 servings
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