3 c. shredded carrots
2/3 c. uncooked rice
1 (13 3/4 oz.) can chicken broth
1 1/2 c. shredded Swiss cheese
3/4 c. milk
2 eggs, slightly beaten

Cook carrots, rice and broth in large saucepan, covered, over medium heat. Bring to a boil. Reduce heat and simmer until rice is done, about 20 minutes. Don't drain. Stir in cheese, milk and eggs. Pour into a greased 10x6 inch casserole dish. Bake at 350 degrees for 30-35 minutes. Let stand for 5 minutes. Cut into squares. Makes 6-8 servings.