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This carrot casserole is topped with a buttery cornflake or walnut topping.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
- 1/2 cup crushed corn flakes or walnuts
- 3 tablespoons brown sugar
- 2 teaspoons butter, room temperature
- 1 pound carrots, cooked until tender, cooled
- 3 eggs
- 1/3 cup sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla
- 1/2 cup (1 stick) butter, melted
- dash of nutmeg
- pinch of salt (optional)
Preheat oven to 350°.
For the topping, combine the crushed corn flakes or
nuts, brown sugar, and butter. Set aside.
Puree the cooked carrots and the eggs in a blender. Add the sugar, flour, vanilla,
butter, nutmeg and salt; mix until well blended. Pour into a 1 1/2-quart
baking pan or soufflé dish and bake for 40 minutes.
topping over the soufflé and bake 5 to 10 minutes longer,
until the topping is lightly browned.
Adapted from a recipe from The Washington Post
Posted by R. Crockett
Philadelphia Councilwoman Joan Specter obtained this recipe
from the fabled Chasen's (now closed)
in Hollywood, where she first tasted it. She makes it every
year for Thanksgiving dinner with her husband Sen. Arlen
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