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Carrot Apricot Casserole

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.




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