Ingredients
2 pounds carrots, sliced2 teaspoons chicken bouillon granules8 ounces process cheese (Velveeta), cubed2 tablespoons butter1 package (8 ounces) cream cheese, cubed4 green onions, sliced1/4 teaspoon salt1/4 teaspoon pepper
Preparation
Place 1 in. 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.
Meanwhile, in another large saucepan, combine process 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.
Drain carrots; stir into cheese sauce. Transfer to a greased shallow 2-qt. baking dish. Cover and bake at 350° for 20-25 minutes or until bubbly.
