1/2 c. rice, uncooked
3 c. grated or lively shredded carrots (6 lg.)
2 eggs, slightly beaten
1/2 c. evaporated milk
1 1/2 tbsp. salt, or to taste
1/2 tbsp. ground black pepper
1 sm. onion, peeled & grated
1 1/2 c. diced American cheese
1/2 c. golden raisins
3/4 c. soft bread crumbs
2 tbsp. butter, melted

Cook rice according to directions; do not use salt. In large mixing bowl, combine cooked rice, carrots and eggs, evaporated milk, salt, pepper, onion, cheese and raisins; mix well. Turn into a greased, shallow 2 quart dish.

In a small bowl combine bread crumbs and butter. Sprinkle crumbs over casserole. Bake in preheated 350 degree oven for 45 minutes or until hot and bubbly. Makes 6 servings.