Prep 25 mins
Cook 35 mins
You can adjust the brown sugar to taste.
- 425.24 g can crushed pineapple (drain and reserve the juice)
- 59.16 ml butter, divided
- 1360.77 g carrots, sliced into medallions
- 59.16 ml brown sugar, divided
- Set oven to 350 degrees.
- Cook the carrots in lightly salted boiling water until just firm-tender (do not overcook as they will cook more when baked).
- Butter a small casserole dish.
- Place half of the cooked carrots rounds on the bottom of the baking dish, then top with half of crushed pineapple.
- Sprinkle with about 2 tablespoons brown sugar (can use more) and then dot with 2 tablespoons butter pieces.
- Repeat another layer.
- Pour the reserved juice over the casserole.
- Bake for about 35 minutes.
This was an interesting combination. I think it would go very well with a pork roast. It would be nice in a Hawaiin Luau type theme. Made for Bargain Basement Tag!