3 c. cooked sliced carrots
2 c. each cooked rice
Grated cheddar cheese
3 tbsp. finely chopped parsley
2 tbsp. finely chopped onion
1 (2 oz.) jar chopped pimento, drained
2 eggs, beaten
3/4 c. evaporated milk
1 tsp. salt
1 tsp. seasoned salt
1/4 tsp. Accent
1/4 tsp. pepper

Drain carrots, saving 3/4 c. cooked liquid. Chop carrots; put into 2-quart casserole with rice, cheese, parsley, onion, and pimento. Mix rest of ingredients with carrot liquid. Mix into carrots. Sprinkle with paprika.

Bake at 350 degrees about 45 minutes. Spoon sauce over each serving.

SAUCE:

1 (10 1/2 oz.) can condensed cream of mushroom soup
1/4 c. milk
1/2 c. cooked peas

Mix and heat.