CINDY'S POTATOES 1 2lb frozen hash browns 1 green pepper chopped 1 med. onion chopped 1 8 oz. carton sour cream 1 can cream of potato soup 1 can cream of celery soup 2 tsp. dry mustard 1 cup grated cheese dash of pepper Thaw hash browns in large bowl, long enough to separate. Mix all ingredients with potatoes. Cover with foil and bake at 350 for 1 1/2 hours. Recipe from Cindy Waterman