Carrots Excelsior Recipe

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Carrots Excelsior

Terrie Hoelscher

By
@Blessed1

This is an OLD recipe from Yankee Magazine's Church Supper Cookbook. Makes a nice addition at Thanksgiving, carrots with a different kind of a 'twist'.

Rating:
★★★★★ 2 votes
Comments:
Serves:
8
Prep:
15 Min
Cook:
50 Min

Ingredients

2 1/2 c
cooked carrots, mashed, salted to taste
2
egg yolks, beaten
1 1/2 c
milk
1 c
bread crumbs
1 Tbsp
finely chopped onion
2
egg whites

Step-By-Step

1Preheat oven to 350°. Spray a 9x13" casserole with PAM.
2Mix all ingredients together, EXCEPT the egg whites. Beat the egg whites until stiff and then fold them gently into the carrot mixture. Turn the entire mixture into the prepared casserole dish.
3Bake for 50 - 60 minutes, until knife comes out clean when inserted. Serve dish while still hot.

About this Recipe

Course/Dish: Vegetables