2 lb. frozen hash brown potatoes
1 can cream of celery soup
1 can cream of chicken soup
1 pt. sour cream
1/2 c. onions, finely chopped
10 oz. grated Cheddar cheese
1/4 c. butter, melted
1/2 c. crushed corn flakes

Preheat oven to 350°F. Thaw hash browns. Mix together potatoes, sour cream, soups, onion and cheese. Place in 9 x 13-inch pan. Top with corn flake crumbs and butter which have been mixed together.

Bake for 1 hour at 350°F.