Title: Carrot-Apricot Casserole
Categories: Vegetable Side Entree Casserole
Yield: 8 Servings
| 1 | pk | Dried apricots; 11 oz |
| 1 | cn | Apricot nectar; 12 oz |
| 2 | | Bellgian carrots, drained; 2 |
| 1/2 | c | Firmly packed brown sugar |
| 4 | tb | Butter |
| 1/4 | c | 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 1/4 C
brown sugar.
Dot with 2 T butter, repeat layers. Sprinkle with almonds. Bake, covered
at 350 degrees for 30 minutes, or until bubbly.