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

In saucepan, combine carrot, rice, salt and 1 1/2 cups water. Bring to boiling. Reduce heat and simmer, covered 25 minutes. Do not drain. Stir in 1 1/2 cups of 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 shredded cheese. Return to oven to melt cheese, about 2 minutes. Makes 6 servings.