1 tbsp. butter
1/2 c. chopped onion
1 can condensed cream of celery soup
1 (3 oz.) pkg. cream cheese, at room temperature
1/2 tsp. salt
1/4 tsp. pepper
4 c. frozen hash brown potatoes
1 c. (4 oz.) shredded sharp Cheddar cheese

In a small skillet, melt the butter, add onion and cook until onion is tender.

In a large bowl, beat the undiluted soup and cream cheese together until smooth. Stir in salt, pepper, onion and potatoes. Turn into a 1 1/2 quart casserole or baking dish. Top with the shredded cheese. Bake for 1 hour at 350 degrees. Makes 6 servings.