1 3/4 c. hot water
1 pkg. (5.5 oz.) hash brown potatoes with onions
2 tbsp. chopped onion
1/4 c. butter
1 tbsp. flour
4 c. milk
1 can (12 oz.) whole kernel corn with sweet peppers
1 pkg. (3 1/2 oz.) dried beef, cut into 1-inch pieces
1/2 tsp. salt
1/2 tsp. lemon pepper
1/4 tsp. celery salt

Pour water on potatoes; let stand 10 minutes. Cook and stir onion in butter in 3-quart saucepan over medium heat until light brown, about 2 minutes. Stir in flour; cook and stir 1 minute. Stir in milk gradually.

Drain potatoes; rinse. Stir potatoes, corn (with liquid), dried beef, salt, lemon pepper and celery salt into milk mixture. Heat to boiling; reduce heat. Simmer uncovered until beef and vegetables are hot, about 2 minutes. 4 servings