Carrot- Apricot Casserolecasseroles, main dish, side dish, vegetables 1 pkg dried apricots; 11 oz 1 can apricot nectar; 12 oz 2 each bellgian carrots, drained; 2 1/2 cup firmly packed brown sugar 4 tablespoon butter 1/4 cup slivered almonds Soak apricots in nectar overnight. Put 1 jar carrots into a two quart casserole. Top with half the apricots, half the apricot nectar, and 1/4 C brown sugar. Dot with 2 T butter, repeat layers. Sprinkle with almonds. Bake, covered at 350 degrees for 30 minutes, or until bubbly. 8 servings FROM: JEAN ALLEN (GRDG72B) |
