Copycat cracker barrel Hashbrown casserole

• 3 large russet potatoes
• 1/3 box Velveeta cheese
• 1 can cream of chicken
• 1 can cream of mushroom
• 1/2 diced onion
• 1 seasoned bread crumbs

1. Boil whole potatoes for about 10 minutes and let cool
2. While potatoes are cooling, combine the other ingredients and mix well.
3. Then shred your cooled potatoes and add to mixture.
4. Mix until combined
5. Put in a greased 9by13 casserole and bake covered for 20 minutes at 350
6. Uncover and top lightly with seasoned bread crumbs and bake uncovered another 10 minutes or until top is golden brown

russet potatoes, velveeta cheese, cream of chicken, cream of mushroom, onion, bread crumbs

Taken from cookpad.com/us/recipes/345667-copycat-cracker-barrel-hashbrown-casserole (may not work)