1 (2 lb.) pkg. frozen hash brown potatoes
1 can cream of celery soup
1 can cream of potato soup
12 oz. sour cream
1 med. onion, chopped
1 lg. pkg. shredded Cheddar cheese
Buttered cracker crumbs for the top of casserole

Mix together in a bowl. Put in large casserole dish and bake for 1 1/2 hours at 325 degrees. Place bread crumbs on during the last 1/2 hour of cooking. (For easier mixing, let bag of potatoes sit on counter while gathering other ingredients, at least 15 minutes.) Can be made the night before and put in the refrigerator.