Here’s another one from Simply in Season.
3 cups carrots, shredded
1 1/2 cups water
2/3 cup uncooked brown rice (I used wild rice)
1/2 tsp salt
1/4 tsp pepper
1 1/2 cups jack cheese
1 cup milk
2 eggs (beaten)
1/4 cup onion, chopped
pinch ground nutmeg
1/2 cup jack cheese
Combine carrots, rice, water, salt and pepper in a saucepan. Bring to a boil. Reduce heat and simmer 25 minutes. Do not drain.
Stir in cheese, milk, eggs, onion, and nutmeg. Transfer to a 1 1/2 quart casserole dish. Bake uncovered for 1 hour at 350 degrees.
Sprinkle top with cheese. Return to oven long enough to melt cheese.