Preheat the oven to 350 degrees F (175 degrees C).

In a medium saucepan, mix together the cream of celery soup, cream of mushroom soup, cream cheese, and milk.

Heat the mixture until the cream cheese is melted and the ingredients are well combined.

Spread the frozen hash brown potatoes evenly in a 13x9x2-inch baking dish.

Pour the creamy soup mixture over the potatoes, ensuring they are fully covered.

Bake in the preheated oven for 1 hour.

Optionally, sprinkle grated yellow cheese over the top of the casserole during the last 15 minutes of baking.

Once cooked, allow it to cool slightly before serving.

Enjoy this creamy potato delight as a comforting side dish!