Rice & Carrot Casserole

Ingredients:

• 2 cups cooked rice
• 2 cups cheddar cheese, grated
• 3 cups carrots, sliced and cooked
• 3 tablespoons parsley, finely chopped
• 2 tablespoons onion, finely chopped
• 2oz jar chopped pimiento, drained
• 2 eggs, beaten
• 3/4 cup evaporated milk
• 1 teaspoon salt
• 1 teaspoon seasoned salt
• 1/4 teaspoon ac'cent
• 1/4 teaspoon pepper
• 10 1/2oz can condensed cream of mushroom soup
• 1/4 cup milk
• 1/2 cup peas, cooked

Instructions:

Drain the carrots, saving 3/4 cup cooking liquid. Chop the carrots and put into a 2-quart casserole dish with the rice, cheese, parsley, onion and pimiento. Mix the rest of the ingredients with the carrot liquid, and then mix that into the carrots. Sprinkle with paprika and bake at 350° for 45 minutes. Mix and heat together in a separate pan the mushroom soup, milk and peas; pour this sauce over each serving.