4 c. celery, cut into 1" chunks
Salt
1 med. onion, sliced & separated into rings
16 oz. canned tomatoes
1/2 tsp. chili powder
2 tsp. cornstarch
2 c. fresh bread crumbs
4 oz. shredded cheddar cheese (1 c.)
1 lb. browned ground beef, drained (opt.)
Zucchini, sliced (opt.)

Preheat oven to 350 degrees. In a cup, stir cornstarch and liquid from tomatoes until smooth. In greased 2 quart casserole, combine all ingredients, reserving bread crumbs and cheese. Bake, covered for 1 hour. Top with bread crumbs and cheese. Bake, uncovered 20 to 25 minutes. Serves 6.