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Carrot- Apricot Casserole

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Submitted by lbshell

Carrot- Apricot Casserole recipe

YIELD

16 servings

PREP

20 min

COOK

30 min

READY

8 hrs

Ingredients

11 317.9
OUNCES ML/G APRICOTS
dried
12 346.8
OUNCES ML/G APRICOT NECTAR
canned
2 2
EACH EACH CARROTS
bellgian, drained
½ 118
CUP ML BROWN SUGAR
firmly packed *
4 6E+1
TABLESPOONS ML BUTTER
¼ 59
CUP ML ALMONDS
slivered *

Directions

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 cups brown sugar.

Dot with 2 tablespoons butter, repeat layers.

Sprinkle with almonds.

Bake, covered at 350℉ (180℃) F for 30 minutes, or until bubbly.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 48g (1.7 oz)
Amount per Serving
Calories 191 55% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 105mg 4%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 10%
Sugars g
Protein 3g
Vitamin A 155% Vitamin C 96%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber, Low Sodium
 

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