Parmesan Tomato Bake - cooking recipe

Ingredients

1 16 oz. can stewed tomatoes
1 Tbsp. corn starch
1 8 oz. can small whole onions, drained
3/4 cup grated parmesan cheese
1 egg
dash of salt

Preparation

Combine tomatoes and corn starch. Cook over medium heat until clear and thickened.
Stir in onions.
Pour vegetables into one quart casserole.
Combine cheese, egg and salt. Mix well. Spoon rounded teaspoonful of cheese mixture around the edge of the casserole. Bake at 350 degrees for 20 minutes.
Makes 4 to 6 servings.