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Cheesy Carrots
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Description
Even people who say they don’t like carrots devour these! Because if you add enough cheese to anything, it’s delicious. Don’t let the “processed cheese” turn you off. Velveeta (or its cousins) has its place in the kitchen. And in these carrots!
Ingredients
- 2 pounds Carrots, Peeled And Sliced
- 2 cubes Chicken Bouillon
- 8 ounces, weight Velveeta (or Other Processed Cheese), Cubed
- 2 Tablespoons Butter
- 8 ounces, weight Cream Cheese, Cubed
- 1 bunch Green Onions, Tops Cut Off And Sliced
- ½ teaspoons Pepper
Preparation
Place 1 inch of water in the bottom of a large saucepan. Add carrots and bouillon. Bring to a boil, reduce heat, cover and simmer for 10 minutes.
In another saucepan, combine cubed Velveeta (or whatever you use) and butter. Cook and stir over low heat until melted. Add cubed cream cheese, sliced onions, and pepper. Cook and stir until cream cheese is melted.
Drain carrots, stir into cheese sauce. Transfer to greased shallow 2 qt. baking dish. Cover and bake at 350 degrees for 20 – 25 minutes, or until bubbly.
Can easily be made ahead, chilled, and cooked when needed.
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