1 bunch finely chopped green onions
2 lbs. fresh carrots
1 (8 oz.) carton sour cream
1 (8 oz.) pkg. shredded Velveeta cheese
1 tbsp. chicken bouillon

Boil carrots with bouillon until carrots are tender. Drain carrots. Mix remaining ingredients in with carrots. Bake at 350 degrees for approximately 30 minutes.