Scalloped Hash Brown-Cheese Potato Bake - cooking recipe

Ingredients

2 lb. bag frozen hash brown potatoes
1/2 c. chopped onion
1 stick melted butter
8 oz. sour cream
8 oz. Velveeta cheese, cubed
1 can cream of celery soup
1/2 c. milk

Preparation

Thaw bag of frozen hash browns (about 2 hours).
Saute of chopped onion in melted butter.
Pour over hash browns and stir. Add sour cream and cubed Velveeta cheese.
Stir in cream of celery soup and milk.
Salt and pepper to taste.
Bake in 11 x 13-inch glass dish for 1 hour at 325\u00b0 to 350\u00b0.