1 (2 pound) package frozen hash brown potatoes, thawed
1 (10.75 ounce) can condensed cream of potato soup
1 (10.75 ounce) can condensed cream of celery soup
1 (16 ounce) package sour cream
1/4 cup milk
1/2 cup chopped onion
1 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon dried dill weed
2 cups finely shredded Cheddar cheese
2 pinches paprika
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. Combine the potatoes, potato soup, celery soup, sour cream, milk, onion, salt, pepper and dill weed. Stir until well mixed; pour into prepared baking dish.
3. Spread cheese evenly over potatoes, sprinkle with paprika and bake for 1-1/2 hours until browned on top and bubbly.