1 can cream of potato soup
1 can cream of celery soup
8 oz. sour cream
1 c. shredded cheddar cheese
1 tbsp. minced onion
32 oz. bag frozen hashbrowns

Mix first 5 ingredients together. Add hashbrowns. Bake in a 9 x 13 inch baking pan at 325 degrees for 1 1/2 hours. Serves 8 to 10.