2 lb. bag frozen hash brown potatoes
2 c. sour cream
4 to 6 tbsp. butter
1/2 c. chopped celery
1 can cream of chicken soup
1 can cream of celery soup
6 to 8 oz. shredded Kraft cheddar cheese
1 sm. onion, chopped
Ritz crackers, crumbled for topping

Melt butter, add onion and celery. Mix other ingredients. Add onion and celery mixture. Put in greased baking dish and top with crumbs. Bake at 350 degrees for 1 1/2 hours. (May be prepared ahead of time and refrigerated.)