1 (8 ounce) package cream cheese, softened
1 (8 ounce) package shredded Cheddar cheese
1 (6 ounce) can evaporated milk
1 (8 ounce) container sour cream
1/4 cup milk
1 cup chopped celery
1 (6 ounce) can cream of mushroom soup
Put cream cheese and shredded cheese in medium saucepan and simmer over medium heat until cream cheese is melted. Remove from heat; stir in milk, evaporated milk and sour cream.
Pour mixture into 8 small corn muffin cups or individual wrappers. Spoon cream cheese mixture over muffins.
In a small saucepan, combine cream cheese, green onions, celery and cream of mushroom soup. Mix well.
Bake in preheated oven for 8 minutes or just until warm in edges of pan. Remove from oven; cool sufficiently to handle.