2 lb. frozen hashbrown potatoes
8 oz. shredded Cheddar cheese
1 pt. sour cream
1 can cream of celery soup
1/2 c. chopped onions (best with green onions and use some of the green tops, chopped)
1 stick melted butter
Salt, pepper, celery salt to taste

Mix well all of the above and place in greased baking dish.

TOPPING:

2 c. crushed corn flakes
6 to 10 strips of bacon, cut into small pieces and rendered crisp
3 or 4 tbsp. butter or bacon fat

Mix together and put on top of potato mixture.

Bake at 350 degrees for 1 hour and 15 minutes.

NOTE: This can be put together days ahead and kept in refrigerator or may be frozen for months.