1/2 c. onion, chopped
1 can cream of celery soup
1 (12 oz.) pkg. frozen hash brown potatoes
1 (3 oz.) pkg. cream cheese
1/2 c. Cheddar cheese, shredded

Saute onions in oil until tender. Stir in undiluted soup and cream cheese. Stir until hot and creamy. In 1 quart casserole, make layers of potatoes, cheese, soup mixture, and cheese, ending with cheese. Cover and bake at 400 degrees for 45 minutes.