1 (2 lb.) pkg. frozen hash brown potatoes, thawed
1 pt. sour cream
1 (10 oz.) can cream of celery soup
1 c. shredded Cheddar cheese
crushed cornflakes

Preheat oven to 350°F. Grease 8 x 12-inch baking dish. In a large bowl combine hash brown potatoes, sour cream soup and cheese. Mix well. Pour into baking dish. Cover with crushed cornflakes.

Bake for 50 minutes.

In memory of Barbara Jean.