|Chopped celery||1 Cup (16 tbs)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Tablespoon|
|Dried marjoram||1⁄2 Teaspoon, crushed|
|Canned tomatoes||28 Ounce, cut up (1 Can)|
|Bread slice||3 , toasted and cut in 1 inch squares|
|Grated parmesan cheese||1 Tablespoon|
In a covered saucepan cook chopped celery and onion in butter or margarine until crisp tender, about 10 minutes.
Combine flour, sugar, salt, marjoram, and pepper; blend into the vegetables.
Add the undrained tomatoes; cook and stir till mixture thickens and bubbles.
Stir in half of the bread squares.
Pour into 1 1/2 quart casserole.
Bake at 350° for 30 minutes.
Top the casserole with the remaining bread squares and sprinkle with the Parmesan cheese.
Bake 20 minutes more.