3 c. shredded carrots (1 lb.)
2/3 c. long grain rice (raw)
1/2 tsp. salt
2 c. American cheese, shredded
1 c. milk
2 eggs, beaten
2 tbsp. onion, minced

In saucepan, combine carrots, rice, salt and 1 1/2 cup water. Bring to boil. Reduce heat, cover and simmer 25 minutes. Stir in 1 1/2 cup shredded cheese and remaining ingredients. Turn into 1 1/2 quart greased casserole. Bake uncovered at 350 degrees for 1 hour. Top with remaining cheese, return to oven to melt cheese.