1 can (10 3/4 ounces) cream on celery soup, undiluted
2/3 cups milk
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (26 oz) frozen shredded hash brown potatoes
1 cup (4 oz.)shredded cheddar cheese, divided
1 can (2.8 oz) french fried onions, divided

In a large bowl, combine the soup, milk, sour cream, salt and pepper;stir in
hash browns, 3/4 cup cheese and half of the onions. Spread into a greased 13x9
inch baking dish. Cover and bake at 350 F. for 40 minutes. Uncover; sprinkle
with the remaining cheese and onions. Bake uncovered 5- 10 minutes longer or
until potatoes are tender, cheese is melted.