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