Hash Brown Casserole

• 1/2 c. butter
• 1 onion, chopped
• 16 oz. sour cream
• 10.5 oz. cream of celery soup
• 8 oz. shredded Cheddar and Monterey Jack cheese blend
• 1 t. salt
• 1/2 t. black pepper
• 1/2 t. garlic powder
• 30 oz. pkg. frozen shredded hash browns
• 2 c. crushed potato chips

Preheat oven to 350 degrees.  Lightly grease a 13x9x2 baking dish.  In a small skillet, melt butter over medium heat.  Add onion and cook 3-4 minutes or until soft.  Pour mixture into a large bowl.  Add sour cream and next 5 ingredients, mixing well.  Stir in thawed hash browns.  Pour mixture into prepared baking dish.  Top evenly with crushed potato chips.  Bake 45 minutes or until hot and bubbly.