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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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