•  cups cooked rice
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 tablespoon chopped onion
• 1 teaspoon salt
• 1 cup salad dressing
• 4 hard-cooked eggs, chopped
• 2 tablespoons lemon juice
• 1 cup carrots, shredded
• 1 cup finely chopped celery
• 1 cup shredded Velveeta cheese

Mix all ingredients.  Put in a 9″ x 13″ pan.  Refrigerate overnight.  Top with buttered cracker crumbs  Bake at 350 degrees for 45 minutes.

(Kelly Eick)