1/2 c. Ore Ida frozen onions
1 (3 oz.) pkg. cream cheese, cut in cubes
1 (12 oz.) pkg. southern style (Ore-Ida) hash browns
1 can cream of celery or mushroom soup
3/4 c. shredded cheddar cheese

Oven at 375 degrees. Grease with butter a 1 quart casserole dish. In large saucepan, cook onions at low heat until melted. Drain off water. Add soup and cheese cubes. Stir until smooth and hot. In casserole alternate layers of hash browns and soup mixture, beginning and ending with hash browns. Cover and bake 45 minutes. Remove and test to see if hot throughout. Sprinkle grated cheese on top, cover and bake 5 to 7 minutes. You can thaw hash browns before cooking, it saves on cooking time.