1 (32 oz.) pkg. frozen hash brown potatoes, thawed
1/4 c. butter
1/4 c. flour
1 c. chicken broth
1/3 c. light cream or half & half
1 1/4 tsp. salt, divided
Dash of pepper
1/2 c. finely chopped celery
1/3 c. finely chopped onion
1 c. grated cheddar cheese
1/2 c. butter, melted
1 carton (8 oz.) sour cream
1/2 c. corn flake crumbs

Melt 1/4 cup butter in saucepan. Stir in flour. Slowly add chicken broth and cook, stirring constantly, until mixture thickens and is bubbly. Stir in cream, 1/4 teaspoon salt and pepper. Remove from heat, cover and let cool.

Combine thawed potatoes with celery, onion, cheese, melted butter and remaining salt. Stir in sour cream, then fold sauce into potato mixture. Turn into 9 x 13 inch baking dish. Sprinkle with corn flake crumbs. (Casserole can be refrigerated at this point, if desired.) Bake in 325 degree oven for 1 hour.