Sunday, January 4, 2009

Party Carrots


  • 2 pounds carrots, sliced
  • 2 tsp chicken bouillon granules
  • 8 oz. Velveeta cheese, cubed
  • 2 TB butter
  • 1 package (8 oz) cream cheese, cubed
  • 4 green onions sliced
  • 1/4 tsp salt
  • 1/4 tsp pepper

  1. Place 1 inch of water in a large saucepan; add carrots and bouillon. Bring to a boil. Reduce heat. Cover and simmer for 7-9 minutes or until crisp-tender.
  2. Meanwhile, in another large saucepan, combine Velveeta cheese and butter. Cook and stir over low heat until melted. Add the cream cheese, onions, salt and pepper. Cook and stir until cream cheese is melted.
  3. Drain the carrots; stir into the cheese sauce. Transfer to a greased shallow 2-quart baking dish. Cover and bake at 350* for 20-25 minutes or until bubbly. Yield: 8 servings

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