Carrot Rice Bake
|Carrots||1 Pound (6 Medium Size)|
|Water||1 1⁄2 Cup (24 tbs)|
|Long grain rice||2⁄3 Cup (10.67 tbs)|
|American cheese||8 Ounce, well chilled|
|Milk||1 Cup (16 tbs)|
|Minced dried onion||2 Tablespoon|
Insert shredding disk; shred carrots (should yield 3 cups).
In saucepan combine carrots, water, rice, and salt.
Bring to boiling; reduce heat and simmer, covered, 25 minutes.
Do not drain.
Meanwhile, reinsert shredding disk; shred cheese.
Stir 1 1/2 cups of cheese into carrot mixture.
Stir in eggs, milk, onion, and pepper.
Turn into 10x6x2-inch baking dish.
Bake in 350° oven about 30 minutes or till knife inserted off center comes out clean.
Top with rest of cheese.
Bake 2 minutes more to melt cheese.