Creamy Hash Brown Bake

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• 1 cup cream of celery soup
• 1/2 cup milk
• 4 cups frozen hash brown potatoes
• 1 package cream cheese (3 oz.)
• 1 cup small whole onions, drained and chopped (8 oz.)
• 1/2 cup sharp cheese, shredded

In a saucepan, combine soup, milk and cream cheese. Cook, stirring constantly, over medium 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 degrees for 1 to 1 1/4 hours or until the potatoes are tender. Remove foil; top with shredded cheese. Return to oven for 10 minutes, or until cheese is melted.
Hash brown casserole serves 4.