1 bag (32 oz.) frozen southern-style hashbrowns
1 can (6 oz.) french fried onions
1 cup frozen peas, thawed
1 cup shredded cheddar cheese
2 slices bacon, cooked and crumbled
2 cans cream of celery soup
1 cup milk
Stir the potatoes, 1 ⅓ cups of the onions, peas, cheese, and bacon in a 9x13 dish. Mix the soup and milk in a bowl and pour over the potato mixture. Cover the dish. Bake at 350 degrees for 30 minutes or until hot. Uncover the dish and stir the mixture. Sprinkle with remaining onions. Bake for 5 more minutes or until onions are golden brown.
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