Ingredients: 1 cup condensed cream of celery 1/2 cup milk 1 packagecream cheese, 3 oz. 4 cups hash brown potatoes, frozen 1 cup small whole onions, drained 1/2 cup shredded american cheese

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In a saucepan, combine soup, milk and cream cheese. Cook and stir over medium heat until smooth. Combine potatoes and onions; stir in soup mixture. Pour into a buttered 10 x 6 x 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 for about 10 minutes to melt the cheese. Serves 4.