1 (2 lb.) bag of frozen hash brown potatoes
1/2 cup chopped onions
16 oz. sour cream
2 c. grated Cheddar cheese
1 can cream of celery soup

TOPPING:
2 c. crushed cornflakes mixed with 1/4 c. melted butter

Spray a 9×13 cake pan with non-stick spray. Mix the first 5 ingredients together in a large bowl, then spread in pan. Top with cornflake mixture. Bake at 350 degrees for 40 minutes.

Notes:
- There is no need to thaw the hash browns as long as they are not frozen together in a clump.
- The mixture can be prepared a day ahead of time and kept in the refrigerator until time to bake.
- You can substitute another soup such as cream of mushroom or cream of chicken.
- I didn’t forget to type in the salt. This tastes just fine without extra added salt. The soup and cheese add enough saltiness.