Ingredients:

2 (20 oz) bags shredded potatoes

2 (10 0z) cans cream of celery soup

4 ½ cups shredded cheddar (reserve ½ cup)

1 ½ cups sour cream

2 chopped onions

½ cup salted butter, melted

Salt and pepper to taste

1 tsp paprika

Instructions:

In a large bowl, combine potatoes, soup, 4 cups cheese, sour cream, onion, and butter.  Mix well. Spread into a greased 9x13 inch pan.  Sprinkle with remaining cheese and paprika.

Bake at 350 degrees for 45 minutes to 1 hour until the edges begin to turn a golden brown.