This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
Don't forget to check Shirley's blog.
(by Shirley McNevich)
2 lbs. carrots
2 cubes of chicken bouillon (2 tsp.)
1 - 8oz. Velveeta cheese (cubed)
2 TBSP butter
1 - 8oz. Philadelphia cream cheese (cubed)
4 chopped green onions OR 1/2 of a medium onion (chopped)
1/2 tsp. pepper
1/2 tsp. salt
Wash and peel carrots--cut carrots into coin shaped pieces. In a saucepan
over medium heat add an inch of water--add carrots and chicken bouillon
and bring to a boil while stirring. Cover and cook until the carrots are slightly
tender. Drain the carrots--set aside. In a separate saucepan over low heat
add butter, cubed Velveeta--cook and stir until melted and smooth. Add
cream cheese cubes, chopped onions, salt and pepper--stir. Cook until
melted and smooth. Add the drained carrots to the cream cheese mixture--
stir. Pour entire mixture into a 2 qt. greased casserole. Cover the casserole
and bake at 350 degrees for 25-30 minutes or until hot enough to serve.