1 3/4 c. hot water
1 (5.5 oz.) pkg. hash browns (can use O'Brien)
2 tbsp. chopped onions
1/4 c. butter
1 tbsp. flour
4 c. milk
1 (12 oz.) can whole kernel corn/sweet pepper
1 (3 1/2 oz.) pkg. dried beef, cut into 1 inch pieces
1/2 tsp. salt and lemon pepper
1/4 tsp. celery salt

Put hash browns in bowl and pour the hot water over it. Let it stand for 10 minutes. Cook and stir onion in butter in 3-quart saucepan over medium heat until light brown, about 2 minutes. Stir in flour; cook and stir 1 minute. Stir in milk gradually.

Now drain potatoes; rinse. Stir potatoes, corn, dried beef, salt, lemon pepper and celery salt into milk mixture. Heat to boiling. Reduce heat. Simmer uncovered until beef and vegetables are hot, about 2 minutes.

Serves 4.