2 (10 oz.) pkg. hash brown potatoes
1 carton sour cream
1 lb. Velveeta cheese
1 tsp. salt
1/2 tsp. pepper
1 stick butter
1 can cream of celery soup
Onion salt

Note: Thaw hash browns before handling. Melt all ingredients, except potatoes in saucepan. Pour over potatoes and put in 9 x 13 inch pan. Bake at 350 degrees for 1 hour.