Iris Marie's Scalloped Tomatoes

Auntie Iris Marie has very fond memories of the tomato casserole
that her beloved mother, Jane Madsen, served at holiday meals.
Iris has continued that tradition and this dish is a family favorite.

Ingredients:

3 tablespoons butter

1 1/2 cups finely chopped celery

3/4 cup finely chopped red onion

3 tablespoons flour

4 slices sourdough bread

1 (28 ounce) can whole stewed tomatoes

1 (14 ounce) can whole stewed tomatoes

2 tablespoons sugar

1 teaspoon of salt

1/4 teaspoon black pepper

3 teaspoons yellow mustard

1 to 1 1/2 cups finely grated sharp cheddar cheese

Method:

Preheat oven to 350*. Lightly grease a 9x13 inch pan with cooking spray or butter. Set aside. Place the butter, celery and onion into a large skillet and saute over medium low heat just until tender. Sprinkle the flour over the vegetables and stir to mix in. Set aside.

Cut the crust off of the bread and then toast. Butter the toasted bread and then cut into 1/2 inch cubes. Set aside.

Drain the tomatoes and add the liquid to the vegetables in the skillet. Cut the whole tomatoes into quarters and add to the skillet with half of the toasted bread cubes. Stir in the sugar, salt, pepper and yellow mustard.. Transfer the mixture to the prepared pan. Top the tomato mixture with the remaining bread cubes. Sprinkle with the cheese. Bake for 50 minutes. Serves 8 to 12. (The recipe may be cut in half, but leftovers are wonderful with eggs and dinner the next day.)

Note: All of our family and friends who try this dish love it!

Thanksgiving with my Auntie Iris Marie
and Uncle Philip Mehan.