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Vegetable-Rice 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 teaspoons 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 9x9 inch casserole dish for 30 to 40 minutes. Sprinkle grated cheese over hot casserole and let it melt just before serving.