1 c  Condensed cream of celery
Soup
1/2 c  Milk
4 c  Hash brown potatoes, frozen
Loose pack
1 pk Cream cheese, 3 oz.
1 c  Small whole onions, drained
And cut into pieces, 8 oz.
1/2 c  Sharp American cheese, shred

In a saucepan, combine soup, milk and cream cheese. Cook and stir over
mediu, heat until smooth. Combine potatoes and onions; stir in soup
mixture. Pour into 10x6x 1 1/2 inch baking dish. Cover with foil and bake
at 350 degree for 1 1/4 hours or until the potatoes are tender. Remove
foil; top with shredded cheese. Return to oven to melt the cheese. Randy
Rigg