2 (10 oz.) pkg. carrot nuggets, frozen in butter sauce
4 thin orange slices, cut in half
4 thin lemon slices, cut in half
1/2 c. chopped walnuts
8 3/4 oz. (1 c.) pineapple tidbits, drained, reserve syrup
2 tbsp. drained pineapple syrup
1/4 c. firmly packed brown sugar
2 tsp. cornstarch
1/4 c. walnut halves

Cook carrots according to package directions. Heat oven to 350 degrees. In a 1 1/2 quart casserole, combine carrots, orange and lemon slices, chopped walnuts and pineapple. Mix pineapple syrup, brown sugar and cornstarch to thoroughly dissolve cornstarch. Pour over casserrole; toss carefully to mix. Sprinkle with walnut halves. Bake at 350 degrees for 20 to 25 minutes. Makes 6 to 8 servings. Recipe can be halved or doubled.