1 c. chopped celery
1/2 c. chopped onion
2 tbsp. butter
2 tbsp. flour
3 slices bread, toasted
1 (1 lb. 12 oz.) can tomatoes
1 tbsp. sugar
1 tsp. salt
Dash pepper
2 tsp. prepared mustard

Cook celery and onion in butter until tender, blend in flour. Butter toast and cut into 1/2 inch cubes. Breakup tomatoes, add to celery and onion mixture. Add 1/2 of the toast cubes. Pour into 1 1/2 quart casserole. Top with remaining toast cubes. Bake at 350 degrees for 50 minutes. You can use fresh tomatoes. Serves 8.