Cheesy Carrots

• 2 pounds Carrots, Peeled And Sliced
• 2 cubes Chicken Bouillon
• 8 ounces, weight Velveeta (or Other Processed Cheese), Cubed
• 2 Tablespoons Butter
• 8 ounces, weight Cream Cheese, Cubed
• 1 bunch Green Onions, Tops Cut Off And Sliced
• 1/2 teaspoons Pepper

1. Place 1 inch of water in the bottom of a large saucepan. Add carrots and bouillon. Bring to a boil, reduce heat, cover and simmer for 10 minutes.
2. In another saucepan, combine cubed Velveeta (or whatever you use) and butter. Cook and stir over low heat until melted. Add cubed cream cheese, sliced onions, and pepper. Cook and stir until cream cheese is melted.
3. Drain carrots, stir into cheese sauce. Transfer to greased shallow 2 qt. baking dish. Cover and bake at 350 degrees for 20 - 25 minutes, or until bubbly.
4. Can easily be made ahead, chilled, and cooked when needed.

carrots, chicken bouillon, butter, weight cream cheese, green onions, pepper

Taken from tastykitchen.com/recipes/sidedishes/cheesy-carrots/ (may not work)