Carrot-Rice Bake - cooking recipe

Ingredients

3 c. shredded carrots
1 1/2 c. water
2/3 c. long grain rice
1/2 tsp. salt
2 c. milk
2 beaten eggs
2 Tbsp. minced dried onion
1/4 tsp. pepper
2 c. shredded cheese

Preparation

In a saucepan combine carrots, water, rice and salt.
Bring to boil.
Reduce heat and simmer, covered, about 15 minutes or until rice is cooked.
Do not drain.
Stir in 1 1/2 cups of cheese, milk, eggs, onion and pepper.
Turn into a 10 x 6 x 2-inch baking dish. Bake, uncovered, at 350\u00b0 for 20 to 25 minutes.
Top with remaining 1/2 cup of shredded cheese.
Return to oven for about 2 minutes to melt cheese.
Cut into squares.
Serves 6.