Carrot Casserole

Carrot Casserole

Delicious, baked carrot casserole. Only five ingredients!

Becky Luigart-Stayner


2-1/2 cups diced carrots
2 eggs, separated
1 cup bread crumbs
1 tablespoon finely chopped onion
1-1/2 cups milk
Optional: salt and pepper, to taste


In a saucepan over medium heat, steam or boil the carrots until tender. Drain, then mash the carrots and season with salt and pepper. Preheat the oven to 350ºF. Grease a 1-quart casserole. In a small bowl, beat the egg yolks. In another bowl, combine the carrots, egg yolks, bread crumbs, onion, and milk. In a large, chilled bowl, beat the egg whites until stiff. Gently fold the whipped whites into the carrot mixture. Turn into the prepared casserole. Bake for 45 to 60 minutes, or until a toothpick comes out clean. Serve hot.


6 to 8 servings


Reader Comments

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Can this be frozen and reheated later. I have an excess of carrots in the garden still.

carrot casserole

The Editors's picture

Hi, Jeff. We would not recommend freezing this particular dish.