Scalloped Celery With Tomato
|Sliced celery||1250 Milliliter (5 Cups)|
|Canned tomatoes||500 Milliliter (2 Cups)|
|Onion||1 , chopped|
|Soft butter||45 Milliliter (3 Tablespoon)|
|Flour||30 Milliliter (2 Tablespoon)|
|Buttered cracker crumbs||1 Cup (16 tbs)|
Combine celery and next five ingredients in a saucepan.
Bring to a boil, then simmer for 5 or 6 minutes.
Stir in a smooth mixture of the butter and flour; cook, stirring until thickened.
Pour into greased casserole; sprinkle crumbs over top.
Bake at 375F (190C) for 15 to 20 minutes, or until topping is browned.