1 (2 lb.) pkg. frozen hash brown potatoes
1/2 c. onion, chopped
1 (10 3/4 oz.) can cream of celery soup
2 c. sour cream
1 c. sharp cheddar cheese, shredded
Salt and pepper to taste
1 c. corn flakes, crushed
1/2 c. butter, melted

Grease bottom of 9x13-inch casserole dish. Spread potatoes and onions in bottom. Mix soup with sour cream, cheese, salt and pepper. Pour over potatoes and onions. Sprinkle corn flake crumbs over sauce; drizzle butter over crumbs. Bake at 350 degrees for 1 hour. Serves 8.