1/2 cup butter
1 can cream of mushroom soup
1 can cream of celery soup
1 pint of sour cream
2 1/2 cups grated cheddar cheese
2 1/2 lbs. hashbrowns

Heat cream of mushroom and cream of celery soups together. Remove from heat and add sour cream and cheddar cheese. Stir in hashbrowns. Bake at 375 degrees for 1 to 1 1/2 hours.