1/2 c. chopped onions
1 tbsp. butter
1 can cream of celery soup
1 (3 oz.) pkg. cream cheese, cubed
3 or 4 c. frozen hash brown potatoes
1 c. shredded Cheddar cheese

Saute onions in butter about 1 minute. Stir in soup and cream cheese. Heat. Stir until melted and blended. Combine with potatoes and Cheddar cheese in greased 1 1/2 quart casserole. Cover. Bake in 400 degree oven for 45 minutes or until bubbly.

(Cooper)