Ed Carrico's Egg Casserole's is Healthy and Hearty (With Recipe)

Ed Carrico, who has spent eight years as head chef for Livingston County’s Senior Nutrition Program, said most of his cooking career has involved making recipes that are both nutritionally balanced and tasty.

A Hartland resident for four years, Carrico got his start in the business working in the kitchen of Hudson’s for a year before and a year after his four years in the U.S. Army. He also served as Woodside Hospital’s head cook for six years.

Before taking on his current position, which is run from a small kitchen in the  (aka the “old” Hartland High School), he ran Oakland County’s Meals on Wheels program for 15 years.

"I’ve been doing Meals on Wheels almost 21 years between the two counties,” he said. “You have guidelines you have to follow." 

It’s Carrico’s task to ensure the dishes are low enough in sodium and include both vegetable and fruit servings as well as adequate protein (3 ounces per serving) for seniors. Vitamins and minerals are also considered. Everything on the plate of the meals totals about 2 ½ cups, which is one-third of the daily recommended senior nutritional intake. 

The Livingston program includes both congregate (or on-site) meals at sites in several communities, including Hartland, Unadilla, Hamburg, Brighton, Pinckney, Howell and Fowlerville as well as Meals on Wheels deliveries Monday through Friday, added Nichole Shotwell, Livingston County Senior Nutrition Program director. 

For many, Shotwell said, Meals on Wheels is about more than just the meal.

“For a lot of the seniors, our drivers are the only friendly face they see that day,” she said. Meals on Wheels also acts as a “security program,” making sure seniors who can’t readily get out are OK.

These drivers will call a family member of the appropriate emergency entity if there is a problem; in fact, on several occasions, they have saved lives of seniors by calling emergency services for them when they were physically unable to do it for themselves.

The Livingston County program serves 100,000 meals a year, on average. That total includes both congregate (or onsite) meals as well as the Meals on Wheels program. Though there isn’t a breakdown of those numbers, Carrico is sure Meals on Wheels meals to homebound individuals outnumber those eating on site “by quite a bit.”

In addition, the program also caters special events, such as the recent Mother’s Day Brunch that took place at the center featuring Carrico’s popular Egg Casserole dish. Even more popular, he said, are the Vegetarian Lasagna (which he previously made for the Oakland County program), Stuffed Steak, and Macaroni and Cheese.

“All the food’s made here,” he said. Shotwell added, “Ed and his team are awesome. We couldn’t do any of this without Ed and his team.” Despite working in a very small kitchen, they turn out wonderful food for the seniors to enjoy, on-site or off-site."

Carrico and Shotwell also agree the program wouldn’t be where it is today without the help of the dedicated volunteers who are essential to the program, including packaging the meals and delivering them. Other, administrative, help also is needed, but Shotwell acknowledges getting more drivers is usually the most critical need.

“We’re always looking for drivers,” she said. Call 810-632-2155 to volunteer in any capacity with the senior nutrition program.

 Carrico loves his work.

“I like talking to the seniors,” he said. “It’s enjoyable to talk and listen to them talk about their lives.”

And, of course, serving them up tasty and nutritional food is a way for him to make a difference; he’s humbled by the number of thanks he gets from those eating the food.

“You’d be amazed how much the seniors appreciate this,” Carrico added.

When he’s not working, Carrico said he enjoys being at home with his wife, Lisa, and their 6-year-old son, Zachary.

Egg Casserole

Ingredients:  

10 large eggs

2 pounds ham, cut into medium dice

10 ounces cheddar cheese, shredded

10 ounces frozen hash browns

4 ounces onion, cut in small dice

½ quart 2 percent milk or half-and-half

Directions: 

1. Preheat oven to 325 degrees F.

2. Layer hash browns, ham, onions and cheese in greased 9-inch by 13-inch pan.

3. Beat milk and eggs together.

4. Pour egg mixture over top and mix in with the already-layered ingredients.

5. Bake uncovered for 30 minutes at 325 degrees F. Cover and bake until eggs are set, about 20-25 minutes longer. 

Serves 12 people