1 (2 lb.) bag frozen hash brown potatoes, thawed
1/2 c. chopped onion
1/2 c. chopped celery
1 can cream of chicken soup
1 can cream of celery soup
1 soup can milk
1 c. sour cream
1 c. grated cheese

Mix in a cake pan; top with cheese. Bake at 325 degrees for 1 1/2 hours.