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

In saucepan, combine carrots, rice, salt and 1 1/2 cups water. Bring to boiling. Reduce heat and simmer covered for 25 minutes. DO NOT DRAIN. Stir in 1 1/2 cups shredded cheese, milk, eggs, onion, and 1/4 teaspoon pepper.

Turn into 1 1/2 quart casserole. Bake uncovered at 350 degrees about 1 hour. Top with remaining 1/2 cup cheese. Return to oven to melt cheese, about 2 minutes. Makes 6 servings.