You may not be aware that a very dear member of the WGS team is our
production manager Dean. He's a great guy and we wanted to introduce
the blog readers to him. Dean has decades of experience cooking up
great speakers like all the WGS crew. As it turns out, he also has a
few tricks up his sleeve in the kitchen! Last year about this time I
convinced him to share his hash brown casserole recipe with all the WGS
staff. Everyone went home and made some for their family's Thanksgiving feast. This year I twisted his arm even harder and convinced him to share this awesome dish with our blog readers. If you end up trying it, drop him a line, Dean@wgs4.com , and let him know how great it turned out. This is how you get great tone through osmosis! ;-) Here is the recipe.
Dean's Hash Brown Casserole
2 lbs hashbrown potatoes
8 oz French Onion dip
1 1/2 cups grated cheddar cheese
2 cans Cream of Mushroom soup
Salt & Pepper to taste
1/4 cup melted butter
1 1/2 cups Corn Flakes
Mix all together except the Corn Flakes, butter, and a little cheese. Put into baking dish and spread the Corn Flakes and cheese on top. Pour the melted butter over them. Bake at 350 for 1 hour.