Tomatoes And Celery Italiano
|Canned tomatoes||29 Ounce, drained, liquid reserved (1 Can Of 29 Ounces)|
|Minced onion||2 Teaspoon|
|Basil leaves||1⁄8 Teaspoon (Whole)|
|Worcestershire sauce||1⁄4 Teaspoon|
|Hot sauce||To Taste (Few Drops Are Required)|
|Toasted bread cubes||3 Cup (48 tbs) (0.5 Inch)|
|Sliced celery||1 Cup (16 tbs)|
|Softened butter/Margarine||2 Tablespoon|
Drain liquid from tomatoes into a saucepan.
Add onion and seasonings; simmer for 15 minutes.
Layer 1 cup bread cubes, 1/2 cup celery and half the drained tomatoes in a greased 1 1/2 quart casserole.
Remove leaves from tomato liquid.
Combine cornstarch and water; stir into hot liquid and simmer until thick, stirring constantly.
Pour over casserole.
Cover tightly and refrigerate.