4 c. celery, cut in 1" chunks
Salt
2 tbsp. butter
1 med. onion, chopped
1 (16 oz.) can tomatoes
1/2 tsp. chili powder
2 tsp. cornstarch
2 c. fresh bread crumbs
4 oz. shredded Cheddar cheese

In large saucepan over medium high heat, in 1 cup boiling water. Heat celery and 1/2 teaspoon salt to boiling; cover and cook 15 minutes; drain.

In medium skillet over medium heat, in hot butter. Cook onion until tender; add tomatoes, 1/2 teaspoon salt and chili powder. Preheat oven to 350 degrees.

Stir cornstarch and 1/4 cup cold water together in cup until smooth; stir into tomato mixture; cook, stirring until thickened.

In greased 2 quart casserole, combine drained celery with tomato mixture. Top with bread crumbs, then cheese. Bake 25-30 minutes until hot.