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Party Carrots




Source of Recipe


Taste Of Home Magazine






List of Ingredients



• 2 pounds carrots, sliced
  
• 2 teaspoons chicken bouillon granules
  
• 8 ounces process cheese (velveeta), cubed
  
• 2 tablespoons butter
  
• 1 (8 ounce) package cream cheese, cubed
  
• 4 green onions, sliced
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon pepper
  






Instructions



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 to 9 minutes or until crisp tender.
   
2. 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 abd 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 degrees for 20 to 25 minutes or until bubbly.
   
4. Yield: 8 servings