16 ounce bag of frozen shredded hashbrowns
1 can cream of celery soup
16 ounces cheddar cheese
16 ounces sour cream
1/2 stick of butter

Mix all ingredients together in a bowl except the hashbrowns. In a 9x13 inch cake pan, sprinkle half the bag of hashbrowns on the bottom of the pan. Pour over the hashbrowns the bowl of mixed ingredients and top with the remaining hashbrowns. Cook for 45-55 minutes on 350°F (or according to hashbrown package). For extra cheesy flavor, I usually sprinkle cheese on the top.