1 lg. bag frozen hash browns
1 can cream of celery soup
1 c. milk
8 oz cream cheese
1 stick (1/2 c.) butter
chives to taste
parsley to taste
salt and pepper to taste
onions to taste
16 oz shredded mozzarella cheese

Cream all ingredients except potatoes and cheese. Mix in saucepan over low heat till well blended. Stir in potatoes. Spread into a 13x9-inch glass baking dish, spread cheese on top.

Bake at 350°F for 1 hour or until cooked clear through.