1/3 c. butter
1/3 c. chopped onions
1/3 c. chopped celery
4 tbsp. flour
1 qt. canned tomatoes
Pepper, garlic and salt to taste
1 tbsp. sugar
6 deviled eggs
1/2 c. buttered bread crumbs

Saute celery and onions in butter until soft. Add flour, then tomatoes, seasonings and sugar. Cook until thickened. Place in casserole and arrange the six deviled eggs (12 halves) on top. Cover with buttered crumbs and bake at 425 degrees for 10 to 15 minutes.