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Party Carrots

 Party Carrots
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
8 ServingsPrep: 15 min. Bake: 20 min.

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.