3 c. shredded carrots
1 1/2 c. water
1/2 tsp. salt
2/3 c. rice

Bring to boil, cover and simmer 25 minutes.

1 c. shredded American cheese
1 c. milk
2 beaten eggs
1/4 tsp. pepper
1/2 can sliced water chestnuts
4-5 sliced green onions
1/2 c. sliced celery

Stir above into first mixture. Turn into a 1 1/2 quart baking dish. Bake, uncovered at 350 degrees for 1 hour. Top with sliced Velveeta cheese and return to oven to melt cheese.