Scalloped Tomatoes

From: Dorothy Ott

A favorite side dish of my grandmother's at holiday dinners. I would usually have at least 2 servings.

1 cup diced celery
½ cup minced onion
2 tablespoons butter or margarine
28 oz. can (3 ½ cups) diced canned tomatoes, undrained
2 tablespoons flour
2 cups ½ inch toast cubes (about 5-6 pieces of bread)
1 tablespoon sugar
1 teaspoon salt
Dash pepper
2 teaspoons prepared mustard

Preheat oven to 350. Cook celery & onion in butter until tender but not brown. Push onion & celery to one side. Mix in flour to the leftover butter in the pan, then combine with onion & celery mixture. Stir in tomatoes, half the toast cubes, sugar, seasonings & mustard. Bake in a 1 ½ quart casserole for 35 minutes. Top with remaining toast cubes and bake 15 minutes longer.