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Easy Carrot Casserole

Total Time

Prep: 30 min. Bake: 30 min.


8-10 servings

"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."


  • 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


  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.
If Cooking for Two: Freeze serving-size portions in airtight containers.

Nutrition Facts

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

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