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Carrot Apricot Casserole Grdg72b


1 package dried apricots, 11 oz
1 can apricot nectar, 12 oz
2 each bellgian carrots, drained, 2
1/2 cup firmly packed brown sugar
4 tbsp butter
1/4 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 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. 8 servings





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