Simmer 3 cups shredded carrots, 2/3 cup long grain rice, and 1/2 teaspoon salt in 1 1/2 cups water, covered, for 25 minutes. DO NOT DRAIN. Stir in 1 1/2 cups shredded process American cheese, 1 cup milk, 2 beaten eggs, 2 tablespoons instant minced onion, and 1/4 teaspoon pepper. Bake in 1 1/2 quart casserole, uncovered, at 350 degrees about 1 hour. Top with 1/2 cup shredded process American cheese. Heat until cheese melts. Serves 6.