16 oz. can stewed tomatoes
1 tbsp. cornstarch
8 oz. can sm. whole onions, drained
3/4 c. (3 oz.) Kraft grated Parmesan cheese
1 egg
Dash of salt

Combine tomatoes and cornstarch. Cook over medium heat until clear and thickened. Stir in onions. Pour vegetables into 1 quart casserole. Combine cheese, egg and salt; mix well. Spoon rounded teaspoonfuls of cheese mixture around edge of casserole. Bake at 350 degrees for 20 minutes. 4 to 6 servings.