Carrot nuggets en casserole
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | (10 Oz.) carrot nuggets; frozen in butter sau |
| 4 | Thin orange slices; cut in half | |
| 4 | Thin lemon slices; cut in half | |
| ½ | cup | Chopped walnuts |
| 8¾ | ounce | (1 c.) pineapple tidbits drained; reserve |
| 2 | tablespoons | Drained pineapple syrup |
| ¼ | cup | Firmly packed brown sugar |
| 2 | teaspoons | Cornstarch |
| ¼ | cup | Walnut halves |
Directions
Cook carrots according to package directions. Heat oven to 350 degrees. In a 1½ quart casserole, combine carrots, orange and lemon slices, chopped walnuts and pineapple. Mix pineapple syrup, brown sugar and cornstarch to thoroughly dissolve cornstarch. Pour over casserole; toss carefully to mix.
Sprinkle with walnut halves. Bake at 350 degrees for 20 to 25 minutes.
Makes 6 to 8 servings. Recipe can be halved or doubled.
Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 24, 1998