|Peeled carrots||2 1⁄2 Pound, sliced (About 5.5 Cups)|
|Water||1 1⁄2 Cup (24 tbs)|
|Bouillon cube||1 (Chicken Flavored)|
|Green onions||1 Bunch (100 gm), chopped|
|Butter/Margarine||2 Tablespoon, melted|
|Processed american cheese||8 Ounce, cubed|
|Commercial sour cream||8 Ounce|
|Milk||1⁄4 Cup (4 tbs)|
|Seasoned dry bread crumbs||1 Tablespoon|
|Chopped fresh parsley||1 Tablespoon|
Combine first 3 ingredients in a medium saucepan, cover, bring to a boil, and cook 15 to 20 minutes or until carrots are crisp-tender.
Saute green onions in butter in a skillet, remove from heat.
Add cheese spread, sour cream, and milk, blend well.
Stir in sliced carrots.
Spoon into a greased 2-quart casserole.
Sprinkle with breadcrumbs and parsley.
Bake at 350Â° for 20 minutes or until hot.