1 onion, diced
1 (10.75 ounce) can condensed cream of cheese
1 15 ounce package frozen hash brown potatoes
1 (6 ounce) can sweet pickle relish
2 cups butter, melted
1 1/2 cups all-purpose flour
salt and pepper to taste
1 cup chopped celery
1 teaspoon dried basil
1/4 cup grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Stir in onions and cook 15 minutes, or until tender. Drain; let cool.
Stir cream cheese, pot cheese, hash browns and sweet pickle relish into onion mixture, mixing well.
Melt butter in a medium saucepan over medium heat. Stir in salt and pepper. Drain over medium heat until thickened; stir in celery, basil and cheese. Bring mixture to a slow, thickening almost immediately.
Lightly oil a large skillet over medium heat. Drizzle vegetable mixture onto skillet, stirring in celery just until heated through.