1/2 c. chopped onion
1 can cream of celery soup
1 (3 oz.) cream cheese (cut in cubes)
4 c. frozen hash brown potatoes
1/3 c. shredded Cheddar cheese

Cook onion in little water until tender. Drain. Combine soup and cream cheese in pan and heat, stirring until smooth. Combine potatoes and onions in 2 quart casserole. Stir in hot soup mixture. Cover and bake in 350 degree oven for 1 hour and 15 minutes. Remove lid and sprinkle with cheese. Return to oven until melted.