Friday, June 14, 2013

Apple Carrot Casserole

by the Editors of Publications International, Ltd.

Yield:  6 servings

  • 6 large carrots, sliced
  • 4 large apples, peeled, quartered, cored and sliced
  • ¼ cup plus 1 Tablespoon all-purpose flour
  • 1 Tablespoon packed brown sugar
  • ½ teaspoon ground nutmeg
  • 1 Tablespoon butter
  • ½ cup orange juice
  • ½ teaspoon salt (optional)
1.  Preheat oven to 350°F. Cook carrots in boiling water in large saucepan for 5 minutes; drain. Layer carrots and apples in a large casserole dish.
2.  Combine flour, brown sugar and nutmeg in a small bowl; sprinkle over top. Dot with butter; pour orange juice over flour mixture. Sprinkle with salt, if desired. Bake 30 minutes or until carrots are tender.