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Recipe for Carrot Casserole | Almanac.com

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Carrot Casserole

Delicious, baked carrot casserole. Only five ingredients!

Photo Credit
Becky Luigart-Stayner
Yield
6 to 8 servings
Category
Vegetables
Course
Side Dishes
Preparation Method
Bake
Sources
The Old Farmer's Almanac Garden-Fresh Cookbook
The Editors
November 12, 2021
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Try something different (and delicious!) with carrots. With only five ingredients, our Carrot Casserole is simple and inexpensive to make. We’ve served this carrot bake to folks who weren’t particularly fond of carrots, and it was a big hit! 

Ingredients
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
Instructions

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.

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Comments

Aline Sullivan (not verified)

1 month 1 week ago

This looks great, it would be nice to have a good print option!

Jeff Krushinski (not verified)

3 years 4 months ago

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