1 1/2 c. water
2 lb. carrots, peeled and sliced
1 chicken bouillon cube
1 bunch green onions, chopped
2 tbsp. unsalted butter, melted
8 oz. American cheese, cubed
1 carton sour cream (8 oz.)
1/4 c. milk
1 tbsp. seasoned bread crumbs
1 tbsp. chopped fresh parsley

Preheat oven to 350°F. Bring water with carrots and bouillon cube to a boil. Cook 15 to 20 minutes or until carrots are crisp and tender. Drain and set aside. Sauté onions in butter; remove from heat and add cheese, sour cream and milk. Blend until cheese is melted. Stir in carrots and spoon mixture into greased 2-quart casserole. Sprinkle with bread crumbs and parsley.

Bake until heated through, approximately 20 minutes.