2 pkg. frozen hash browns
2 small onions, diced
1 can cream of celery soup
1 carton (12 oz.) sour cream
1 cube butter
2 1/2 c. grated Cheddar cheese
1/2 c. crushed corn flakes

Put potatoes in greased 9 x 13 pan. Sprinkle onions over. Mix soup and sour cream; pour over hash browns. Melt butter, pour on top. Add salt and pepper, grated cheese and sprinkle corn flakes on top.

Bake at 350°F 1 hour.