Creamy Hash Brown Casserole

• 1 c. chopped onions
• 2 Tbsp. margarine
• 2 cans cream of celery soup
• 2 (3 oz. each) pkg. cream cheese
• 7 to 8 c. frozen hash brown potatoes
• 1 tsp. salt
• 2/3 c. shredded Cheddar cheese

1. In saucepan, cook onion in margarine until tender, but not brown.
2. Add soup, cream cheese and salt.
3. Heat until cheese melts, stirring constantly.
4. In greased 2-quart casserole, place a layer of hash brown potatoes.
5. Top with a layer of cheese sauce.
6. Repeat layers, ending with a layer of cheese sauce on top.
7. Do not stir. Cover and bake in 400u0b0 oven for 45 minutes or until sauce is bubbly and potatoes are tender.
8. Uncover.
9. Top with cheese and return to oven for 5 minutes to melt cheese.
10. Serves 8 to 10. Great with steak.

onions, margarine, cream of celery soup, cream cheese, frozen hash brown potatoes, salt, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=591533 (may not work)