1 lb. frozen hash browns
1 can cream of chicken soup
1 sm. onion, sliced
1/2 c. sharp cheese, grated
1 (8 oz.) sour cream
1/2 stick butter
1/2 c. chopped celery
Corn flake crumbs

Melt butter in pan and saute celery and onion. Combine all ingredients except corn flake crumbs and place in buttered 1 1/2 quart casserole. Top with corn flakes and dot with butter. Bake at 350 degrees for 1 hour. Serves 8 to 10.