CRUMB-TOPPED CARROT CASSEROLE

Crumb-Topped Carrot Casserole image

Provided by Taste of Home

Time 1h10m

Yield 6 servings.

Number Of Ingredients 11

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

Steps:

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., 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°.

Nutrition Facts :