2 c. raw rice
1/4 c. chopped onion
3 c. shredded carrots
2 beaten eggs
1/2 c. shredded American cheese
Salt & pepper
1 can cream of mushroom soup
1 can milk
1 c. cooked peas
1 c. cubed ham
1 c. shredded American cheese

Boil rice in a saucepan until tender. Add onion and carrots to rice during the last 5 minutes of cooking so they are slightly tender; drain. Add eggs, 1/2 cup cheese and salt and pepper to the rice mixture. Mix well and put in a well greased 6"x10" baking dish. (I use a lasagna dish.) Bake 45 minutes at 325 degrees.

Combine soup, milk, peas, ham and cheese in a saucepan and heat thoroughly until cheese melts. Pour this sauce over the cut rice squares to serve.