Carrot Souffle - cooking recipe

Ingredients

1 c. bread crumbs
1 c. milk
3 eggs, separated
1 c. cooked, mashed carrots
1 Tbsp. grated onions
1 c. shredded cheese
salt and pepper to taste

Preparation

Soak crumbs in milk for
10 minutes. Grease a 1-quart casserole.
Combine crumbs, egg yolks, carrots, onion, cheese, salt and pepper.
Beat egg whites until stiff, but not dry. Fold into carrot mixture.
Bake in preheated 350\u00b0 oven for 40 minutes or until set.