Grated Carrot Casserole

Directions

Assemble and attach rotor slicer/shredder using coarse shredder cone (No 2).

Turn to speed 4 and shred carrots.

Combine carrots, rice, onion, salt, pepper, and water in large saucepan.

Bring to a boil, then reduce heat; cover and simmer 25 minutes.

Exchange coarse shredder coned for fine shredder cone (no 1).

Turn to speed 4 and shred cheese.

Combine cheese, milk, eggs, and nutmeg and pour over carrot, and rice mixture; mix well.

Place in 1½ quart casserole dish and bake at 350℉ (180℃) F for 30 to 40 minutes.

Serve immediately.