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

In skillet, melt butter. Add onion and cook until tender. In bowl, beat undiluted soup and cheese until smooth. Stir in salt, pepper, onion and potatoes. Turn into 1 1/2 quart casserole or baking dish. Top with cheese. Bake at 350 degrees for 1 hour.