1Place 1 inch of water in skillet, add bouillon cubes and allow to dissolve. Add carrots and cook 5 to 7 mins until fork tender.
2Meanwhile in a casserole dish sprayed with cooking spray combine velveeta, cream cheese and 2 T butter. Cook in microwave until melted, stirring occasionally.
cream cheese, green onion, salt and pepper. Stir until
melted and blended.
3Add green onion, salt and pepper to cheese blend. Stir until melted and blended.
4Reduce liquid on carrots and stir into casserole
5Crush crackers and mix with softened 1/2 stick of butter. Top casserole with crackers.
6Bake in 350 degree oven for 20 to 25 mins, or until bubbly.