1/2 c. onions
1/4 c. butter
1 can cream of celery soup
1 can cream of mushroom soup
1 soup can milk
1 c. sour cream
1 (2 lb.) bag frozen hash brown potatoes
Shredded cheddar cheese, if desired

Saute onions in butter. In large bowl mix remaining ingredients except for cheese; add onions. Bake in ungreased 13 x 9 pan for 1 hour 15 minutes at 350 degrees. Sprinkle cheddar cheese over potatoes for last 15 minutes of baking. This is good served warm or cold.

Recipe can also be divided into two smaller pans and frozen for later use.