Directions:
- 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. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 193.5 Kcal (810 kJ) | ||
| Calories from fat | 116.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.94g | 20% | |
|---|---|---|---|
| Cholesterol | 38.24mg | 13% | |
| Sodium | 687.79mg | 29% | |
| Potassium | 426.52mg | 9% | |
| Total Carbs | 12.54g | 4% | |
| Sugars | 6.44g | 26% | |
| Dietary Fiber | 3.54g | 14% | |
| Protein | 7.77g | 16% | |
| Vitamin C | 8.2mg | 14% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 0.1mg | 0% | |
| Calcium | 220.2mg | 22% | |
| Amount Per 100 g | |||
| Calories | 124.38 Kcal (521 kJ) | ||
| Calories from fat | 74.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.32g | 20% | |
|---|---|---|---|
| Cholesterol | 24.58mg | 13% | |
| Sodium | 442.09mg | 29% | |
| Potassium | 274.15mg | 9% | |
| Total Carbs | 8.06g | 4% | |
| Sugars | 4.14g | 26% | |
| Dietary Fiber | 2.27g | 14% | |
| Protein | 4.99g | 16% | |
| Vitamin C | 5.2mg | 14% | |
| Vitamin A | 0.8mg | 39% | |
| Calcium | 141.6mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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