Crumb-Topped Carrot Casserole |
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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I'm the one who brings the vegetables to my relatives' holiday festivities. This one was handed down from my mother and is a family classic.Lana Buelow, Reedsburg, Wisconsin Ingredients:
2 pounds carrots, cut into 1/4-inch slices |
1/2 cup water |
1/2 teaspoon salt |
1/4 cup butter, cubed |
3/4 cup graham cracker crumbs |
dash ground ginger |
2 eggs, separated |
topping: |
3 tablespoons crushed saltines (about 5 crackers) |
2 tablespoons brown sugar |
1 tablespoon butter, melted |
Directions:
1. Place the carrots, water and salt in a skillet; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Do not drain. Mash carrots. Stir in butter until melted. Add graham cracker crumbs and ginger. Lightly beat egg yolks; add to carrot mixture. Transfer to a large bowl.
2. In a small bowl, beat egg whites until stiff peaks form. Gently fold into carrot mixture. Transfer to a greased 1-1/2-qt. baking dish. Combine the topping ingredients; sprinkle over top. Bake, uncovered, at 375° for 30-35 minutes or until a thermometer reads 160°. Yield: 6 servings.
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