3 c. shredded carrots
1 1/2 c. water
2/3 c. long grain rice
1/2 tsp. salt
2 c. shredded American cheese
1 c. milk
2 eggs, beaten
2 tbsp. minced dried onion
1/4 tsp. pepper

In saucepan, combine carrots, water, rice and salt. Bring to boiling. Reduce heat and simmer, covered, about 15 minutes or until done. Do not drain. Stir in 1 1/2 cups shredded cheese, milk, eggs, onion and pepper. Turn into a 10 x 6 x 2 inch baking dish. Bake uncovered at 350 degrees for 20-25 minutes. Top with remaining 1/2 cheese and return to oven to melt.