Hash Brown Potato Casserole - cooking recipe

Ingredients

1 (2 lb.) bag frozen hash browns, thawed
1 can cream of potato soup
1 can cream of celery soup
16 oz. sour cream
1/4 c. milk
1/2 c. onion, chopped
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. dill weed
2 c. Cheddar cheese, grated
paprika to taste

Preparation

In a large bowl, combine soups, sour cream, milk, onion, salt, pepper and dill weed. Stir until blended.
Add thawed hash brown potatoes, mixing until potatoes are completely coated.
Turn potato mixture into a greased 9 x 13-inch baking pan. Sprinkle evenly with grated cheese and paprika.
Bake 1 1/2 hours until browned and bubbly.
Serves 8 to 10.