Scalloped Tomatoes Recipe
Ingredients
1 cup chopped celery
1/2 cup finely chopped onion
2 tablespoons butter or margarine
2 tablespoons all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon dried marjoram, crushed
Dash pepper
1 28 ounce can tomatoes, cut up
3 slices bread, toasted and cut in 1 inch squares
1 tablespoon grated Parmesan cheese
Directions
In a covered saucepan cook chopped celery and onion in butter or margarine until crisp tender, about 10 minutes.
Combine flour, sugar, salt, marjoram, and pepper; blend into the vegetables.
Add the undrained tomatoes; cook and stir till mixture thickens and bubbles.
Stir in half of the bread squares.
Pour into 1 1/2 quart casserole.
Bake at 350° for 30 minutes.
Top the casserole with the remaining bread squares and sprinkle with the Parmesan cheese.
Bake 20 minutes more.
Combine flour, sugar, salt, marjoram, and pepper; blend into the vegetables.
Add the undrained tomatoes; cook and stir till mixture thickens and bubbles.
Stir in half of the bread squares.
Pour into 1 1/2 quart casserole.
Bake at 350° for 30 minutes.
Top the casserole with the remaining bread squares and sprinkle with the Parmesan cheese.
Bake 20 minutes more.
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