Carrot-Pineapple Layer Casserole - cooking recipe

Ingredients

1 (15 ounce) can crushed pineapple (drain and reserve the juice)
4 tablespoons butter, divided
3 lbs carrots, sliced into medallions
4 tablespoons brown sugar, divided

Preparation

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.