Name: Carrots Excelsior Bake
Cook time: 1 h
Ingredients: 2 1/2 cup carrots, diced; salt and pepper, to taste; 2 eggs, separated; 1 cup bread crumbs; 1 tablespoon onion, finely chopped; 1 1/2 cup milk

Carrots Excelsior Bake

By: The Old Farmers Almanac Garden-Fresh Cookbook

If you're on the hunt for new and easy side dishes for dinner, you'll want to try out this recipe for Carrots Excelsior Bake. With only five main ingredients, this casserole recipe is simple and inexpensive to make. It's sure to quickly become one of your favorite go-to dishes!

Cooking Time1 hr

Cooking MethodCasserole

Ingredients

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

Instructions

Preheat the oven to 350 degrees F.
Grease a 1-1/2 quart casserole dish.
In a saucepan over medium heat, steam or boil the carrots until tender. Drain, then mash the carrots and season with salt and pepper.
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 dish.
Bake for 45 to 60 minutes, or until a toothpick comes out clean. Serve hot.