Easy Carrot Casserole Recipe

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"SOME of us grandchildren didn't like cooked carrots, but we all dug into this Carrot Casserole. Maybe that was because is tastes more like a stuffing than a vegetable dish. Whatever the reason, we kids forgot we were eating carrots whenever we enjoyed this casserole."
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES: 8-10 servings


  • 1 pound carrots, sliced
  • 2 eggs
  • 1/2 cup chopped onion
  • 1 cup chopped celery
  • 1 tablespoon chopped fresh parsley
  • 3/4 cup butter, melted
  • 1 teaspoon salt
  • 8 cups cubed day-old bread

Nutritional Facts

1 cup: 235 calories, 16g fat (9g saturated fat), 80mg cholesterol, 565mg sodium, 20g carbohydrate (5g sugars, 2g fiber), 4g protein.


  1. In a saucepan, cover carrots with water and cook until very tender. Drain and mash. In a large bowl, beat eggs; add onion, celery, parsley, butter and salt. Stir in carrots. Add bread cubes and mix well.
  2. Pour into greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-40 minutes or until set. Yield: 8-10 servings.
If Cooking for Two: Freeze serving-size portions in airtight containers.
Originally published as Carrot Casserole in Reminisce March/April 1994, p51

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KBea User ID: 7247321 13306
Reviewed May. 2, 2014

"Very good! My younger siblings thought it was a dessert dish!"

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