Carrot- apricot casserole *** (grdg72b)

Yield: 8 Servings

Measure Ingredient
1 pack Dried apricots; 11 oz
1 can Apricot nectar; 12 oz
2 eaches Bellgian carrots, drained; 2
½ cup Firmly packed brown sugar
4 tablespoons Butter
¼ 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 ¼ 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)

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