8 c. sliced, cooked carrots (or 20 oz. frozen)
1/4 lb. butter
Egg size onion, chopped (saute in butter)
2 1/2 c. Velveeta cheese (1 lb.), sliced thin

Alternate cooked carrots and cheese. Pour butter and onions on top. Stir gently; cover with bread crumbs. Bake 40 minutes at 325 degrees, uncovered.