[X]

Home > Recipes > Party Carrots

Party Carrots Recipe

Party Carrots Recipe photo by Taste of Home

Read reviews (8)

Rate recipe

People who don’t like carrots often change their minds after tasting this easy-to-fix dish. It’s nice for potlucks because you can prepare it ahead of time. —Bertha Johnson, Indianapolis, Indiana

This recipe is:

Contest Winning

[X]

Rate Party Carrots Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Party Carrots Recipe

Prep: 15 min. Bake: 20 min.

Yield: 8 Servings

15 20 35

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

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.

Nutritional Facts 1 serving (3/4 cup) equals 270 calories, 20 g fat (12 g saturated fat), 57 mg cholesterol, 775 mg sodium, 15 g carbohydrate, 4 g fiber, 9 g protein.

Originally published as Party Carrots in Taste of Home August/September 2005, p 27

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Party Carrots

Party Carrots

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-8) of 8 reviews

Sort Reviews:

Reviewed on Feb. 26, 2012 by Cindyad6671

Excellent but very rich,one of our favorite ways to serve carrots.

Reviewed on Nov. 27, 2011 by jkjkjksend

I will make these every chance I get. Even people who don't like carrots will love these. We were suppose to save them for the party we were having for the whole weekend. They were gone within one night of the three day party. People couldn't get enough of them. THEY WERE TO DIE FOR!!!

Reviewed on Nov. 21, 2011 by jgrubin

Two of my guests asked for the recipe.

Reviewed on Nov. 20, 2011 by Joanie543

was a very good receipe... super easy to make and the family loved it... was a hit! Thank you for posting this receipe :)

Reviewed on Nov. 20, 2011 by Joanie543

was a very receipe... super easy to make and the family loved it... was a hit! Thank you for posting this receipe :)

Reviewed on Nov. 11, 2011 by chefzoom

I first made this for a family Thanksgiving dinner several years ago. Now it's a required part of the meal. Fortunately it's easy to make. I also use it for dinner parties and people always want the recipe.

Reviewed on Sep. 15, 2010 by dockgirl

I make this recipe at almost all of my holiday dinners. Sometimes I include broccoli and cauliflower. It's great!

Reviewed on Dec. 25, 2007 by coo_kie

We had this for Christmas dinner today. Everyone loved it! I may add another half to a pound of carrots next time. There seems to be plenty of sauce. I assembled yesterday, refrigerated overnight, and today I let set out of fridge for 30 minutes, then baked about 40 minutes today.