#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.