Hash Brown Potato Casserole

• 1 medium onion, chopped
• 1/4 c. margarine, melted
• 1 (32 oz.) pkg. frozen hash brown potatoes, thawed
• 1 (16 oz.) carton sour cream
• 1 (10 3/4 oz.) can cream of celery soup (undiluted)
• 1 c. (4 oz.) shredded Cheddar cheese
• 2 c. corn flakes cereal, crushed
• tomato rose and fresh chives (garnishes)

1. Saute onion in margarine until tender.
2. Combine onion mixture, hash brown potatoes and next 3 ingredients in a large bowl; stir well.
3. Spoon potato mixture into a lightly greased 11 x 7 x 1 1/2-inch baking dish.
4. Top with crushed cereal.
5. To Store:
6. Cover and refrigerate up to 24 hours.
7. To Serve:
8. Bake, uncovered, at 350u0b0 for 1 hour or until golden brown.
9. Garnish if desired. Serves 6 to 8.

onion, margarine, frozen hash brown potatoes, sour cream, cream of celery soup, cheddar cheese, corn flakes cereal, tomato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=496912 (may not work)