 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
People who donât like carrots often change their minds after tasting this easy-to-fix dish. Itâs nice for potlucks because you can prepare it ahead of time. âBertha Johnson, Indianapolis, Indiana Ingredients:
2 pounds carrots, sliced |
2 teaspoons chicken bouillon granules |
8 ounces process cheese (velveeta), cubed |
2 tablespoons butter |
1 package (8 ounces) cream cheese, cubed |
4 green onions, sliced |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. 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.
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 and stir until cream cheese is melted.
3. 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.
|
|