I made this for Easter with the following modifications, and it came out perfectly: First, use two cans of condensed soup (I used one can cream of chicken and one can cream of mushroom). Secondly, defrost the hash browns totally before cooking. Third, sautee the chopped onion in 4 tbl. butter for about 3-4 minutes before adding onion mixture to the hash browns. Fourth, use shredded colby cheese, not cheddar! Cheddar is far too greasy, and that is part of the reason why some people think this is too soupy. Fifth, bake covered at 350 for about 45 minutes then remove the foil and bake uncovered for about 45 more minutes. The casserole will only slightly brown on top, it is unlikely to burn. You may also want to turn the heat up to 375 if you think it is too soupy. It will condense if you give it long enough to cook. If you do all of the above, it will taste almost exactly like the Cracker Barrel's hash brown casserole. Be sure to let it cool for about 10 minutes after it comes out of the oven as well, as that helps it solidify.
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