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1 (32-ounce) package frozen hash brown potatoes, thawed

1 pound American process cheese, cubed

1 (10 3/4-ounce) can condensed cream of celery soup, undiluted

2 cups (16-ounces) sour cream

3/4 cup butter, melted and divided

3 tablespoons chopped onion

1/4 teaspoon paprika

2 cups corn flakes, crushed

1. In a large bowl, combine hash browns, cheese, soup sour cream, 1/2 cup butter and onion. Spread into a greased 13 x 9 x 2-inch baking dish.Sprinkle with paprika.
2. Combine corn flakes and remaining butter; sprinkle on top of casserole. Bake, uncovered, at 350*F (175*C) for 50 to 60 minutes or until browned and heated through.

Serves 8 to 10.