1 can cream of celery soup
1/3 c. milk
1 (3 oz.) pkg. cream cheese
4 c. loose, partially frozen, hash brown potatoes
1 (8 oz.) can whole onions, drained & cut
1/2 c. shredded processed cheese

In saucepan, combine soup, milk and cream cheese. Cook and stir over medium heat until smooth. Combine potatoes and onions. Stir in soup mixture. Pour into 10 x 6 inch baking pan. Cover with foil. Bake at 350 degrees for 1 1/2 hours or until potatoes are tender. Remove foil. Top with shredded cheese. Return to oven to melt cheese.