• 1/2 stick margarine
• 1/2 cup chopped onions
• 1 can of cream of potato soup
• 1 can of cream of celery soup
• 1 can milk
• 1 cup sour cream
• 26 oz. package frozen hash browns
• 2 cups shredded Cheddar cheese

Melt margarine in skillet.  Add chopped onions and saute until clear.  Add soups and milk; heat the three.  Remove from heat; fold in sour cream.  Place frozen potatoes in greased 9″ x 13″ pan.  Pour sauce over and mix slightly with fork.  Bake at 350 degrees for one hour.  Sprinkle cheese over potatoes for last 15 minutes of baking.  May also add:  mushrooms, small squares of ham or water chestnuts.

(Deb Brase)