Cook 3 cups shredded carrots covered in 1 cup water for 10 minutes. Drain. Combine with 2 cups cooked long grain rice, 6 ounces processed American cheese (1 1/2 cups), 1 cup milk, 2 beaten eggs, 2 tablespoons instant minced onion, 1 teaspoon salt and 1/2 teaspoon pepper. Turn into 1 1/2 quart casserole and top with additional 1/2 cup shredded cheese. Bake uncovered at 350 degrees for about 1 hour.