1/2 c. chopped onion
1 (10 oz.) can cream of celery soup
1 (3 oz.) pkg. cream cheese, cut into cubes
4 c. frozen shredded potatoes for hash browns
1/3 c. shredded cheddar cheese

Cook onion in a little water until tender. Drain. Combine soup and cream cheese in saucepan, heat, stirring until mixture is smooth. Combine frozen potatoes and onions in a 2 quart casserole. Stir in hot soup mixture. Cover and bake in moderate oven, 350 degrees, 1 hour 15 minutes. Remove lid, sprinkle cheddar cheese on potatoes and return to oven long enough to melt cheese.