It’s the beginning of April and Wow what a beautiful start to Spring! The Easter long weekend is looking to be extra warm this year with the current forcast including a bright and sunny plus 17 degrees on Easter Sunday!
It appears that winter is now in the rear-view mirror and we are happily anticipating spending a good part of this long weekend outdoors. Yes, that’s correct! It’s only the beginning of April, and we’ve already been dusting off the deck furniture, shoveling remaining snow to the side yard, and setting up our patios in anticipation of the warmer weather! We are Canadian Afterall … LOL. While the adults in the Rost family are looking forward to enjoying our time together, relaxing, feasting, and maybe sipping on a cool beverage or two. The younger ones are excitedly expecting a visit from that rascally Easter Bunny, who tends to send them on the hunt for the colored eggs and special treats he’s hidden all around the yard. Snow be darned, the rabbit has fur, so he’s fairly creative in choosing the hiding spots, so there’s always lots of laughter and surprises along the way.
As traditional Christian gatherings are held world-wide to mark Easter, our family celebrations happen to include a Turkey dinner! And, while the location of the get-together may change from year to year as we take turns Hosting the day, there’s one food item that is never left off the menu. Can you guess what it is? We’ll give you a hint.
The Easter Bunny loves them, and, as evidence of his visit, there are often a few nibbled ones in the yard for the kids to discover as they hunt for eggs.
Yes, it’s Carrots. But not just any carrots. The “must have” dish that is always on the dinner table at Easter is a “Cheesy Carrot Casserole”. And, as we have a few family members requiring gluten-free, we’ve adjusted the original recipe so everyone can enjoy it, and we hope you will too!
Cheesy Carrot Casserole: Ingredients and Directions
8- 10 Medium Carrots (2LB) peeled and chopped. (You can substitute with ready to use baby carrots for a faster prep time) 1 1/2 cup water (to boil them in) 1 tsp salt. 1/2 cup softened butter or margarine.
Place water, carrots and salt in a pot. Bring water to boil over high heat, cook carrots until tender. Drain water off carrots. Add the butter to the pot and mash together with potato masher. Allow to cool.
2 Eggs. 1 Cup crushed soda crackers (saltines) OR Gluten Free option
3/4 cup grated Old Cheddar Cheese. 1 Cup Milk, 1/4 Cup Finely Minced Onion. 1/4 tsp of black pepper, Pinch of Cayenne Pepper
In a large bowl, beat eggs, then whisk in milk. Add onion, pepper, cheese and cracker crumbs to the bowl and stire to combine. Add the cooled carrots to the bowl and mix well. Place mixture in a greased, glass, fairly deep baking dish. (We use a an oval baking dish that is about 8 inches long and 5 inches deep) If you use a shallower pan, like an 8 x10 cake pan, you may need to decrease the baking time.
Bake uncovered in a 325 Degree (Farenheit) oven for 1 hour. Test for doneness by inserting a knife into the center of the casserole. It should come out clean when the casserole is cooked through.
Bonus ** This dish can be made the day ahead, refrigerated overnight, and then cooked the next day.**
Sincerely,
The Rosts