Vegetable Casserole

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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.

 

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