1 (2 lb.) bag frozen hash brown potatoes
1 (8 oz.) jar Cheez Whiz
1 (10 oz.) can cream of celery soup (undiluted)
1 pt. sour cream (reg., light or fat free)
1 1/2 c. butter (melted)
2 c. crushed corn flakes
Salt and pepper
1 diced onion (dry flaked or minced onions may be used)

1. Place potatoes, onion and salt and pepper in greased 10x15 pan.

2. In saucepan mix Cheez Whiz, soup and sour cream and pour over potatoes.

3. Pour 1/2 butter over soup mix.

4. Sprinkle corn flakes then drizzle remaining butter.

5. Bake in 325 degree oven for 1 hour or until golden brown.

If you wish you can decrease the butter to 1 cup and the sour cream to 1/2 pint.