1 c. ripe olives
3 c. sliced celery
1/4 c. chopped onion
3 tbsp. butter
2 c. canned tomatoes
1/2 tsp. salt (can easily omit)
1/2 tsp. chili powder
2 tsp. cornstarch (more, if needed)
1/2 c. grated American cheese (dry)
1/2 c. bread crumbs

Steam celery until almost tender, drain. Saute onion in butter, add tomatoes, saving a bit of the juice, and olives (slice these). Cook 5 minutes. Mix chili powder and cornstarch with the bit of saved tomato juice and add to the olive and tomato mixture. Let thicken a little and then blend in cheese and celery. Bake at 375 degrees uncovered for 45 minutes. Add crumb topping the last 15 minutes. This can be baked in any type lightly greased casserole dish, square, deep, etc, 9 inch. Serves 6-8.