2 lb. bag plain frozen hash browns
2 cans cream of celery soup
12 oz. Cheddar cheese, grated
8 oz. sour cream
1/2 c. onion, diced or finely chopped
1 c. corn flakes, crushed fine
1/4 c. butter, melted

Spray 9x13 inch pan or lightly grease. Put hash browns in bottom of pan. Mix soup, grated cheese, sour cream and onion in separate bowl. Spread mixture on hash browns. Crush corn flakes and mix with melted butter. Sprinkle topping over all. Bake 1 hour at 350 degrees.