Carrot Rice Bake

A nice side dish casserole. From some an old Better Homes and Gardens recipe card . I have not tried this one yet.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 3  cups carrots (shredded 1 lb.)
• 2⁄3 cup  uncooked long grain rice
• 2  cups American cheese (8 oz.)
• 1  cup milk
• 2  eggs (beaten)
• 2  tablespoons  minced  dried onion
• 1⁄2 teaspoon salt
• 1 1⁄2 cups water
• 1⁄4 teaspoon pepper

Directions

1. Combine carrot, rice, salt, and water in a saucepan.
2. Bring to a boil.
3. Reduce heat, simmer covered for 15 minutes or until rice is done.
4. After rice is done, DO NOT drain mixture.
5. Stir in 1 1/2 cups of the cheese, the milk, eggs, onion and pepper.
6. Put mixture into a 10x6x2 inch baking dish (a 9x13 would work too).
7. Bake at 350 uncovered for 20 to 25 minutes.
8. Top with remaining cheese and return to oven.
9. Bake an additional 2 minutes or more until cheese is melted.
10. Cut into squares to serve.