Carrot Cheddar Bake

1 lb carrots, peeled and diced 2 cups shredded low fat cheddar cheese 1/2 cup evaporated skim milk 3 eggs beaten 1 tsp salt Preheat oven to 350 degrees. Spray 8 x 8 inch casserole dish with PAM. In a saucepan, cook carrots until barely tender. Drain. Place carrotes in casserole dish. Combine shredded cheese, milk, eggs, and salt. Pour over carrots. Bake 45 mins or until hot and puffy. Cut into squares and serve. 12 servings Per serving: 70 calories 7 gms protein (from 5-a-day cookbook) Enjoy! Sheryl