Picnic Potatoes - cooking recipe

Ingredients

4 to 5 Tbsp. butter
2 lb. bag frozen hash brown potatoes
1 can cream of celery soup
1 pt. sour cream
1/4 c. chopped onion
2 c. grated Cheddar
1 tsp. salt
crushed corn flakes (optional)

Preparation

Melt butter in a 9 x 13-inch baking dish.
Break up frozen hash browns into the butter.
Mix the soup, sour cream, onion, cheese and salt; pour over potatoes.
Top with crushed corn flakes.
Bake at 300\u00b0 to 325\u00b0 for 1 1/2 to 2 hours.