Carrot Casserole - cooking recipe

Ingredients

1 lb. carrots, sliced
1 1/2 c. water
1 chicken bouillon cube
2 Tbsp. oleo
1 bunch green onions, sliced thin
8 oz. Velveeta cheese, cubed
8 oz. sour cream
1/4 c. milk

Preparation

Cook carrots in water and bouillon cube until soft.
Melt oleo and add onions, cubed cheese, milk and sour cream.
Stir until cheese melts.
Pour over carrots.
Place in greased casserole. Sprinkle with bread crumbs and parsley flakes.
Bake at 350\u00b0 for 20 minutes.