1 can cream of celery soup
1 can dairy sour cream
1/2 c. finely chopped onion
1 (2 lb) bag frozen hash browns
1 can cream of potato soup, a must
2 tsp. salt
1 c. shredded cheddar cheese

Blend soups, sour cream, salt, and onion well. Place hash browns in a greased 9 x 13 inch pan. Pour soup mixture over potatoes. Top with cheese. Bake 1 1/4 hours in a 350 degree oven.