Reunion Potatoes

Reunion Potatoes 32 oz. pkg. frozen diced hash browns, thawed 1 T. bacon grease 1 T. butter 1 large onion, chopped 1 rib celery, chopped 1/2 green or red bell pepper, finely chopped 8 oz. water chestnuts, chopped 10.5 oz. can cream of chicken soup 10.5 oz. can cream of mushroom soup 1/2 C. sour cream 1/2 tsp. salt 1/4 tsp. pepper 2 C. shredded sharp cheddar cheese (grate your own for this) 2 C. crushed wavy potato chips 2 T. butter, melted Heat the bacon grease and butter in a skillet over med. high heat. Add the onion, celery and bell pepper cooking for about 6-8 minutes till tender. Put the thawed potatoes in a large bowl, add the onion mixture along with the water chestnuts, soups, sour cream, salt, pepper and cheese. Stir to combine well. Pour into a 9x13 baking dish and cover with tinfoil. Bake in a 350 degree oven for 45 minutes. Uncover and bake for 15 more. Combine the potato chips and butter, remove the casserole from the oven and spread the chips over the top. Return to the oven for 8-10 minutes to lightly brown the chips.