Christmas Ice Casserole

Recipe by Carl L. Dieda

The holidays are rapidly approaching, and we all know that our waistlines often suffer from calorie-laden dishes. Our Dad, came up with a delicious, guilt-free casserole that can be served for breakfast, lunch or dinner. We tested this recipe, and are very happy with the results. Here's how we did it:

Fill your favorite casserole dish with purified, sweet water from the mountains of Colorado. Choose your water very carefully; it makes all the difference! Preheat your oven to 350 degrees. It's important to make sure your oven is at the correct temperature, under cooking may produce inferior results.

Cook your casserole for 45-minutes. Check for doneness. If you still see lumps, you need to add time.

Remove casserole from oven and strain through a sieve, to ensure there are no lumps. Be careful at this stage, as your casserole is very hot!

Your casserole is now ready for Christmas breakfast, lunch or dinner (can also be a snack). Season to taste. We like to season with peppermint tea. Our favorite is Candy Cane Green Tea, from Trader Joes, but unfortunately, it is August as we write this post, so the tea was unavailable.

Wait five minutes for seasoning to incorporate into the casserole. Enjoy!

Pictured below, is everything you need to make the casserole.

1. Crystal clear ice from the mountains of Colorado
2. 9x9 ungreased baking dish
3. Peppermint tea
4. Optional fruit (to serve with casserole)
5. Tea service
6. Strainer

Reheats well, and can be served over ice in the warmer months.

Bon Appétit!