1 can cream of celery soup, undiluted
1 (3 oz.) pkg. cream cheese
4 c. frozen hash browns
1/2 c. milk
1/4 c. diced onions
1/2 c. shredded cheese

In saucepan, combine soup, milk, onions and cream cheese. Cook and stir until smooth. Stir potatoes into soup mixture. Pour into a 10 x 6 x 1 1/2 inch baking dish. Cover with foil and bake at 350 degrees until potatoes are tender; 1 to 1 1/2 hours. Remove foil, top with shredded cheese and bake to melt cheese. Tripled recipe fits 9 x 13 inch pan.