1 (2 lb.) bag frozen hash brown potatoes
1 (3 oz.) pkg. cream cheese, softened
1 can cream of celery soup
1 soup can of milk
1 stick of butter
1/4 tsp. salt & a dash of pepper
1 1/2 c. shredded cheddar cheese
1 1/2 tbsp. minced fresh green onion

Blend cream cheese, soup, milk, butter, salt and pepper and heat. Remove from heat. Add 1/2 of the cheddar cheese, stir to blend. While the sauce is hot, add the frozen potatoes and stir well. Place in buttered casserole. Sprinkle with the onion using some of the green top. Bake at 350 degrees for 1 hour. Top with remaining cheddar cheese and bake for 15 minutes longer. Can also be held in oven for longer time, turn heat down!