Party Carrots Recipe
Party Carrots Recipe photo by Taste of Home

Party Carrots Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 8 servings


  • 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

Nutritional Facts

3/4 cup: 270 calories, 20g fat (12g saturated fat), 57mg cholesterol, 775mg sodium, 15g carbohydrate (10g sugars, 4g fiber), 9g protein


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

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Reviewed Apr. 3, 2015

"My daughter always asks for this as a side dish every Easter. I've made this for several years and it's the only way my daughter will eat carrots. She (and everyone else) loves them."

Reviewed Mar. 25, 2015

"I made this as a side dish during the Holidays and after reading the reviews, I used a little less than three pounds of carrots. Several of my guests asked for the recipe. It's easy and tasty!"

Reviewed Nov. 18, 2014

"Great recipe! Beautiful with color, nice flavor, everyone enjoyed this. Only change I would make is to add a few more carrots."

Reviewed Jan. 6, 2014

"Very good recipe, it was the big hit at our dinner party. Next time I might use 2 1/2 lbs. of carrots, there's plenty of sauce."

Reviewed Feb. 26, 2012

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

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