Cheesey Hashbrowns

1 can cream of celery soup (any “cream of” will work)
½ cup milk
½ c sour cream
¼ tsp pepper
24 oz. frozen hashbrowns – thawed
1 c chedder chesse

Combine soup, milk, sour cream, pepper and ½ tsp salt. Stir in potatoes and ½ c cheese. Spoon this into 9x12 baking dish. Top with remaining cheese. Bake at 350 degrees for 30 minutes.