Potato Casserole
1 can potato soup
1 can cream of celery soup
1 pint sour cream
1 cup diced, sharp cheddar cheese
1 red onion, chopped fine
1 (33 ounce) package of frozen hash browns (do not thaw)
Salt and pepper to taste

Mix all ingredients together in a 3 quart casserole. Sprinkle with paprika and bake 1½ hours at 350°.