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Crumb-Topped Carrot Casserole

 Crumb-Topped Carrot Casserole
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
6 ServingsPrep: 40 min. Bake: 30 min.


  • 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
  • 3 tablespoons crushed saltines (about 5 crackers)
  • 2 tablespoons brown sugar
  • 1 tablespoon butter, melted


  • 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°.
  • Yield: 6 servings.

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Crumb-Topped Carrot Casserole (continued)

Nutritional Facts: 3/4 cup equals 239 calories, 13 g fat (7 g saturated fat), 96 mg cholesterol, 481 mg sodium, 29 g carbohydrate, 5 g fiber, 5 g protein.