| | Fruits & Veggies | | Party Carrots (print) | | Provided By: Mom | | Description: | | Ingredients | 2 pounds carrots, sliced (I used the bagged "coin" ones from fresh veg. section)
2 t. chicken bouillon granules
8 oz. Velveeta, cubed
2 T. butter
1 (8 oz) cream cheese, cubed
salt and pepper | | Directions | Place 1 inch of water in 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 saucepan, combine cheese and butter. Cook and stir over low heat until melted. Add the cream cheese, salt and pepper. Cook and stir until cream cheese is melted.
Drain carrots; stir into cheese sauce. Transfer to a greased shallow 2qt. baking dish. Cover and bake at 350 for 20-25 minutes or until bubbly. YIELD: 8 servings. | | Notes | | |
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