Helen's Potatoes

lg. bag of frozen hash browns-thawed
1 can cream of potato soup
1 can cream of celery soup
1 C sour cream
1 small onion, chopped
salt and pepper
1 C grated cheddar cheese

Mix all and pour in a greased 9 x 13 pan or casserole. Sprinkle with paprika and parsley. Bake at 350 for 1 hour. If desired, add ham and mushrooms.

Helen Riley

Pam always made these with diced hash browns. I talked to Helen and she said she likes them better with shredded potatoes. I tried shredded and I like them better that way, too! This is a great company and holiday recipe since it can be made ahead. It can also hold in the oven, if covered, if your timing isn't perfect! This is another family favorite!