Potato Buffet - cooking recipe

Ingredients

1 can cream of celery soup
1/2 c. milk
1/2 c. sour cream
1/4 tsp. pepper
1 bag frozen hash brown potatoes, thawed
1 c. shredded Cheddar cheese
1 can French fried onions

Preparation

In large bowl combine soup, milk, sour cream, pepper and 1/2 teaspoon salt.
Stir in potatoes, 1/2 cup cheese and 1/2 of the onions.
Spoon into a 9 x 13-inch dish.
Bake, covered for 35 to 40 minutes at 350\u00b0.
Top with remaining cheese and onions.
Bake, uncovered, for 5 more minutes.