1/2 c. onions
1 tbsp. butter
1 can cream of celery soup
1 (3 oz.) cream cheese, softened and cubed
3-4 c. frozen hash browns
1 c. shredded cheddar cheese

Saute onions in butter until tender, about 1 minute. Stir in soup and cream cheese. Heat; stir until cheese is melted and well blended. Combine with potatoes and cheddar cheese in greased 1 1/2-quart casserole. Cover and bake in preheated 400 degree oven 45 minutes or until bubbly.