Ingredients

• 1 (8 ounce) package cream cheese, softened (optional)
• 2 (10.75 ounce) cans cream of celery soup
• 2 cups sour cream
• 2 cups shredded Cheddar cheese
• 1 (2 pound) package frozen hash brown potatoes, thawed
• 2 cups crushed corn flakes
• 1/2 cup butter, melted

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Stir cream cheese, cream of celery soup, sour cream, and Cheddar cheese in a large bowl until thoroughly combined. Gently fold hash brown potatoes into soup mixture. Stir corn flakes with melted butter in a separate bowl. Spread potato mixture in an even layer into a 9x13-inch baking dish; sprinkle buttered corn flakes over the top.
3. Bake until casserole is bubbling and topping has browned, about 1 hour.