Crispy Carrot Casserole

4 cups sliced fresh carrots
1/4 cup butter
1 onion, diced
1 cup diced Velveeta cheese, diced
crushed potato chips

Cook carrots in boiling lightly salted water until slightly tender; drain. Spray 1 qt. casserole dish with cooking spray, or grease. In casserole, put carrots, onion and Velveeta cheese, and stir lightly. Dot with butter. Top with crushed potato chips (as many as you want, to make a crispy topping. Bake at 350º for 30 minutes.