Tomato Pudding(Yields 6 Servings) - cooking recipe

Ingredients

1/4 c. butter or margarine
3/4 c. chopped onion
2 Tbsp. light brown sugar
2 (14 1/2 oz.) cans stewed tomatoes, undrained
2/3 c. half and half or milk
1 (6 oz.) pkg. Stove Top cornbread stuffing mix
2 eggs, beaten

Preparation

Melt butter in medium saucepan over medium-high heat.
Add onion and saute until tender.
Add brown sugar, stirring constantly, cooking until sugar is melted.
Combine tomatoes, half and half and the vegetable/seasoning packet.
Cook until thoroughly heated.
Add stuffing crumbs, stirring until moistened. Stir in eggs.
Spread into a greased two-quart casserole dish. Bake at 375\u00b0 for 25 minutes or until set.