Carrot Nugget Casserole

1 lb. package of frozen Baby Carrots
1 Orange peeled & cut into thin slices
1/2 cup Chopped Walnuts
8 oz (1 cup) Pineapple Tidbits drained (reserve juice)
2 Tbsp drained Pineapple Juice
1/4 cup firmly packed Brown Sugar
3 tsp. Cornstarch
1/2 cup Walnut Halves

Cook carrots according to package directions. Heat oven to 350 degrees. In
a 2 qt. casserole combine cooked, drained carrots, orange slices, chopped
walnuts, and pineapple. Mix pineapple juice, brown sugar and cornstarch
thoroughly stir cornstarch into liquid. Pour mixture over casserole toss
gently until carrots are coated. Sprinkle with walnut halves. Bake at 350
degrees for 20 minutes


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