Thunder Up Potatoes

Ok so there's one problem with these potatoes...they magically disappear!  It's unfortunate but you'll just have to make more.  I made a batch large enough to feed the Oklahoma City Thunder team and all 8,000 fans at Chesapeake Arena and it was completely gone in an hour at our Thunder watch party of 12.  First of all, let me take a minute and say THUNDER UP to our win over the Heat game 1 of the Finals!  How epic was that?!  Now that I have that out of my system, (for now) on with the potatoes.  These are great for any pot luck, cook out, celebration, or halved (several times) as a side dish for any dinner.  Here y'all go!

Hehe! Ok maybe I wasn't done Thundering Up!

Thunder Up Potatoes

(Recipe adapted from My Name is Snickerdoodle)

Ingredients:

1 bag frozen hash browns, thawed

2 cans cream of chicken soup

16 oz. sour cream

2 cups grated cheddar cheese

2 cups grated mozzarella

pepper to taste

parsley

2 Tbsp bread crumbs

1 Tbsp olive oil

Directions:

1) Preheat oven to 375 degrees.

2) In a large bowl, mix together the potatoes, soup, sour cream, and 3 1/2 cups cheese mixture (cheddar and mozzarella).

3) Add pepper to taste.

4) Transfer mixture into a greased casserole dish (the largest one you have).

5) Sprinkle with remaining cheese.

6) Sprinkle with however much or however little parsley you want.

7) Bake for 35 minutes or until golden and bubbly.

8) When you have about 5-10 minutes left on the timer, saute bread crumbs and olive oil in a small skillet.

9) When potatoes are done, sprinkle the bread crumbs on top.

Ok now, warning.  This is going to be hot and this is going to be heavy.  If you're taking this somewhere, I recommend you line a smallish cardboard box with dish towels and CAREFULLY place casserole dish in the box.  Cover before transporting.

Where did they go?? :)

***This dish scored a 5 out of 5 on the Hub-O-Meter, Party-Meter, and Thund-O-Meter***