3 lbs. southern style hash browns, thawed
1 c. onion, chopped
1/4 c. butter
10 oz. can cream of celery soup
1 pt. sour cream
2 c. sharp Cheddar cheese, shredded

Saute onion in 1/4 cup butter until tender. Remove from heat and stir in soup and sour cream. Pour over potatoes and cheese. Mix well and turn into greased 9 x 13 inch pan. Bake at 350 degrees for 1 hour, uncovered.