Peggy my step-mother, submitted this recipe years ago to our family cookbook.
1 (2 lb.) pkg. hash browns potatoes, southern-style
16 oz. sour cream
2 cans cream of potato soup
1 can cream of celery soup
1/4 tsp. salt
Pam a 9X13-inch pan. Spread potatoes over bottom of pan. Mix together soups and sour cream. Mix in salt. Pour over potatoes. Sprinkle pepper, paprika and parsley over the top. Bake at 325° for 1 hour.