Recipe Archives->Vegetables->Carrots Excelsior

Carrots Excelsior

2 1/2 cups carrots, cooked, mashed and seasoned with salt and pepper
2 egg yolks, beaten                      
1 1/2 cups milk
1 cup bread crumbs
1 Tbsp. finely chopped onion
2 egg whites

Mix all, except egg whites.  Beat egg whites stiff and fold lightly
into carrot mixture.  Turn into buttered 1 1/2 quart casserole.
Bake at 350 degrees for 45-60 minutes, or until knife inserted
comes out clean.  Serve hot.

Printable version: carrots-excelsior.txt.