Scalloped Tomatoes - cooking recipe

Ingredients

1 c. diced celery
1/2 c. finely chopped onion
2 Tbsp. butter or margarine
2 Tbsp. all-purpose flour
3 slices bread, toasted
1 (No. 2 1/2) can tomatoes, or 3 1/2 c. cooked tomatoes
1 Tbsp. sugar
1 tsp. salt
dash of pepper
2 tsp. prepared mustard

Preparation

Cook
celery
and
onion
in
butter
until just tender; blend in flour.
Butter toast; cut in 1/2 inch cubes.
In 1 1/2 quart casserole,\tcombine
the onion-celery mixture with tomatoes, half the toast cubes, sugar and seasonings.
Bake at 350\u00b0 for
30 minutes.
Top casserole with remaining toast cubes and bake 20 minutes longer.
Yield: 8 servings.