1 can cream of celery soup
1/3 c. milk
3 oz. pkg. cream cheese
4 c. (lg. bag) frozen hash browns
1/4 to 1/2 c. chopped onion
1/2 c. Cheddar cheese, grated

Heat soup, milk and cream cheese over medium heat, stirring until smooth. Combine potatoes and onions and stir in soup mixture. Pour into 1 1/2 quart buttered casserole. Cover with foil. Bake at 350 degrees for 1 1/4 hours. Remove foil, sprinkle with cheese and return to oven until cheese melts.