6 c. carrots, peeled & cut to bite size
2 c. chicken broth
2 bunches green onions, chopped
2 tbsp. butter
10 oz. Velveeta cheese, jalapeno flavor
1 (8 oz.) carton sour cream
1/2 c. dry bread crumbs
1 tbsp. chopped fresh parsley

Cook together carrots and chicken broth until crisp tender. Saute together the onions and butter. Stir in cheese and sour cream. Mix all ingredients together and put in a buttered 2 quart casserole. Sprinkle with bread crumbs and parsley. Bake at 350 degrees for 20 to 30 minutes until hot. Serves 8 to 10.