Recipe 1135 - Cream Cheese Carrots
Recipe 1135 - Cream Cheese Carrots
(by Shirley McNevich)
2 lbs. carrots
2 cubes of chicken bouillon (2 tsp.)
1 - 8oz. Velveeta cheese (cubed)
2 TBSP butter
1 - 8oz. Philadelphia cream cheese (cubed)
4 chopped green onions OR 1/2 of a medium onion (chopped)
1/2 tsp. pepper
1/2 tsp. salt
Wash and peel carrots--cut carrots into coin shaped pieces. In a saucepan
over medium heat add an inch of water--add carrots and chicken bouillon
and bring to a boil while stirring. Cover and cook until the carrots are slightly
tender. Drain the carrots--set aside. In a separate saucepan over low heat
add butter, cubed Velveeta--cook and stir until melted and smooth. Add
cream cheese cubes, chopped onions, salt and pepper--stir. Cook until
melted and smooth. Add the drained carrots to the cream cheese mixture--
stir. Pour entire mixture into a 2 qt. greased casserole. Cover the casserole
and bake at 350 degrees for 25-30 minutes or until hot enough to serve.
Continue to:
Other Recipes:
- 1043 - Sour Cream Fudge Cake
- 1232 - Blueberry Raspberry Blackberry Crisp
- 1207 - Raspberry Pastry Bars
- 1118 - Sour Cream Chicken
- 1149 - Chocolate Meringue Pie
- 1192 - Coconut Cool Whip Frosting
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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