2 lb. hash browns
1/2 c. butter
1 can cream of potato soup
1 can cream of celery
16 oz. sour cream
4-6 slices cheese (Cheddar, Swiss or American)

Place hash browns in bottom of 9x13 inch pan. Melt butter in saucepan. Add to melted butter the soup and sour cream. Pour on top of hash browns. Bake 1 1/2 hours at 325 degrees. Place slices of cheese on top the last 20 minutes.