|
|
Category |
|
Appetizers
|
Sub
Category |
|
None
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
|
2 pounds carrots, sliced
|
|
2 tsp. chicken bouillon granules
|
|
8 oz. processed cheese (Velveeta), cubed
|
|
2 Tbsp. butter
|
|
1 pkg. (8 oz.) cream cheese cubed
|
|
4 green onions, sliced
|
|
1/4 tsp. salt
|
|
1/4 tsp. pepper
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
Boil carrots in 1 inch of water and bouillon. Reduce heat, cover, and simmer for 7-9 minutes, until tender.
|
|
|
In another saucepan combine cheese and butter. Cook and stir over low heat until melted. Add cream cheese, onions, salt and pepper until melted.
|
|
|
Drain carrots, stir in cheese sauce. Transfer to greased shallow baking dish.
|
|
|
Cover and bake at 350 degrees for 20-25 minutes until bubbly.
|
|
|
Originally Submitted
12/10/2007
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Party Carrots recipe to your own private DesktopCookbook.
|