Hash Brown Casserole

1 can condensed of cream of celery soup or cream of mushroom soup
1 3/4 cups milk
1/2 cup sour cream with chives
1/4 cup chopped onion
2 tablespoons green pepper, chopped
1/2 teaspoon salt
1/8 teaspoon pepper
24 ounces frozen hash brown potatoes, thawed

Mix soup, milk, sour cream, onion, green pepper, salt, and pepper. Stir in potatoes. Pour into an ungreased 8x8x2-inch baking dish. Bake while, uncovered at 350 for 50 to 60 minutes.