1/2 c. frozen chopped onions
1 tbsp. butter
1 (10 3/4 oz.) can cream of celery soup
1 (3 oz.) pkg. cream cheese, softened and cubed
3-4 c. frozen hash brown potatoes
1 c. shredded cheddar cheese

Saute frozen onions in butter until tender, about 1 minute. Stir in soup and cream cheese. Heat and stir until cheese is melted and well blended. Combine with potatoes and cheddar cheese in greased 1 1/2 quart casserole. Cover and bake in preheated 400 degree oven 45 minutes or until bubbly.