Ingredients

  • 1 cup celery, diced
  • 1 medium onion, chopped
  • 3 tablespoons butter
  • 1 heaping tablespoon flour
  • 2 1 pound cans stewed tomatoes
  • 2 ½ cups Brownberry croutons
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon sugar
  • 1 teaspoon prepared mustard
  • ¾ cup cheddar cheese, grated

Directions

Saute celery and onion in butter just until tender. In the same pan, blend in the flour, mixing well. Add the tomatoes, salt, pepper, sugar and mustard. Stir in 1 1/2 cups of the bread cubes. Turn into well-greased 1 1/2 quart casserole and bake at 350° for 30 m inutes. Remove from oven and put remaining 1 cup of croutons on top. Sprinkle with cheese and bake and additional ten minutes. Serves 6

Categories
, side dishes, tomato
Keywords
tomato, side dishes,

Source

Katy Garman

Servings/Yield

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