1 bag frozen Southern style hash brown, thawed
1 can cream of celery soup (undiluted)
1 (16 oz.) container French onion dip
1 (1 lb.) box Velveeta cheese, cubed
1 stick butter, melted
2 c. corn flakes (crush corn flakes before measuring)

In large bowl, combine hash browns, soup, cheese and onion dip with 1/2 stick butter. Spread into a greased 13 x 9 x 2-inch baking dish. Combine corn flakes and 1/2 stick melted butter. Spread on top and bake at 350°F for 45 minutes or until golden brown and bubbly.