Vegetable Casserole

1 cup brown rice, cooked
1 cup bread crumbs
2 cups grated zucchini
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped green onion
1/2 teaspoon seasoning salt
dash of cayenne
3/4 cup chopped white onions
1/2 cup grated carrots
1/4 cup butter
1 cup grated cheese
1 1/2 cups canned tomatoes
5 eggs
1/4 cup sweet cream
1 clove garlic
1/2 teaspoon sage

Heat oven to 350 degrees.

Put canned tomatoes into a frying pan and add chopped vegetables, 1/4 cup butter, garlic, salt and cayenne. Simmer for 1/2 hour.

Add bread crumbs. Add simmered vegetables to rice.

Beat eggs lightly and add sweet cream. Add cheese and eggs to rice mixture.

Bake in a 9 x 9-inch casserole dish for 30 to 40 minutes. Sprinkle grated cheese over hot casserole and let it melt just before serving.

AUTHOR: Bev