1 pounds carrots, sliced
1 tsp chicken bouillon granules
4 ounces process cheese (Velveeta), cubed
1 tablespoons butter
1 small package (4 ounces) cream cheese, cubed
2-3 green onions, sliced
¼ tsp salt
¼ tsp pepper
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.
In another large saucepan,
Combine cheeses and butter.
Cook and stir until cheese is melted.
Drain the carrots; stir into the cheese sauce.
Transfer to a greased, shallow 1-qt. baking dish.
Sprinkle with green onion.
Cover and bake at 350° for 15 – 20 minutes or until bubbly.