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Carrot- Apricot Casserole

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Recipe

Carrot- Apricot Casserole recipe

 

Yield

16 servings

Prep

20 min

Cook

30 min

Ready

8 hrs
Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
11 ounces apricots
dried
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12 ounces apricot nectar
canned
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2 each carrots
bellgian, drained
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½ cup brown sugar
firmly packed
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4 tablespoons butter
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¼ cup almonds
slivered
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Ingredients

Amount Measure Ingredient Features
317.9 ml/g apricots
dried
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346.8 ml/g apricot nectar
canned
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2 each carrots
bellgian, drained
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118 ml brown sugar
firmly packed
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6E+1 ml butter
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59 ml almonds
slivered
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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 19155% 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?
 

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