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BUFFET POTATOES

Ingredients:

1 can cream of potato soup
1 can cream of celery soup
1 c. sour cream
2 tsp. salt
2 tsp. grated onion
2 lb. bag hash brown frozen potatoes
Dash paprika
2 c. sharp shredded Cheddar cheese


Preparation:

Mix all ingredients except Cheddar. Pour into 9 x 13 inch casserole. Sprinkle Cheddar over all. Bake 45 to 60 minutes at 350 degrees. Made day before is even better.













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