1 can cream of potato soup
1 can cream of celery soup
1 c. milk
1 med. onion, chopped
8 oz. sour cream
2 lb. frozen hash brown potatoes, thawed
Salt and pepper to taste
Grated cheddar cheese (optional)

Combine soups, milk, and sour cream. Mix until smooth. Add potatoes, onion, salt, and pepper. Mix lightly but thoroughly. Place in 9 x 13 inch pan. Bake at 350 degrees for 1 hour. Sprinkle top with cheese and bake an additional 30 minutes.