4 c. sliced carrots
1 med. onion, chopped
Crushed potato chips
1/4 c. butter
1 c. Velveeta, diced

Cook carrots in a small amount of water until tender crisp. Drain. Put carrots in a greased casserole dish. Dot with butter. Stir in onion. Sprinkle with cheese. Top with crushed potato chips. Bake 30 minutes at 350°F. May use 1 to 2 tablespoons of onion flakes in place of chopped onion.