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

In a saucepan, combine carrots, rice, water and salt. Bring to a boil, reduce heat and simmer covered 25 minutes. Do not drain. Stir in 1 1/2 cups of the cheese, milk, eggs, onion and pepper. Turn into a 1 1/2 quart casserole. Bake uncovered in a 350 degree oven about 1 hour. Top with remaining cheese. Return to oven about 2 minutes more to melt cheese. Makes 6 servings.