Carrot- Apricot Casserole
Carrot- Apricot Casserole recipe
Yield
16 servingsPrep
20 minCook
30 minReady
8 hrsTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 11 | ounces |
apricots
dried |
|
| 12 | ounces |
apricot nectar
canned |
|
| 2 | each |
carrots
bellgian, drained |
|
| ½ | cup |
brown sugar
firmly packed |
*
|
| 4 | tablespoons |
butter
|
|
| ¼ | cup |
almonds
slivered |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 317.9 | ml/g |
apricots
dried |
|
| 346.8 | ml/g |
apricot nectar
canned |
|
| 2 | each |
carrots
bellgian, drained |
|
| 118 | ml |
brown sugar
firmly packed |
*
|
| 6E+1 | ml |
butter
|
|
| 59 | 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.
