2-1/2 cups carrots, cooked, mashed, and seasoned with salt
2 egg yolks, beaten
1-1/2 cups milk
1 cup bread crumbs
1 Tbsp. finely chopped onion
2 egg whites
Mix all, except egg whites.
Beat egg whites stiff and fold lightly into carrot mixture.
Turn into buttered 1 1/2 qt. casserole.
Bake at 350ºF. for 45-60 minutes, or until knife inserted comes out clean.