4 c. sliced carrots, cooked 5 min. and drained (2 lbs. carrots = 5 c.)
1 sm. onion, chopped or 1 tsp. instant onion softened in 1 tsp. water
1 c. diced Velveeta
1/2 stick butter, diced
Crushed potato chips

Drain carrots and place in buttered 1 1/2 quart casserole. Stir in onion. Sprinkle cheese and butter over carrots. Top with crushed potato chips. Bake at 350 degrees F. for 30 minutes. Serves 6.