1/2 c. chopped celery
1/2 c. chopped green pepper
2 tbsp. butter
2 (16 oz.) cans tomatoes, partially drained
1 c. packed brown sugar
1 tsp. salt
4 c. bread cubes

Saute celery and green pepper in butter in large saucepan. Add remaining ingredients; mix well. Simmer for 5 minutes, stirring occasionally. Pour into greased 2-quart casserole. Bake at 350 degrees for 1 hour. Yield: 10 to 12 servings.