And so it goes...

2 onions, thinly sliced
1/2 cup chopped celery (optional)
3 tablespoons butter
1 cup very thinly sliced carrots (or shredded)
1 teaspoon salt
Freshly ground pepper to taste
3- 4 large tomatoes, peeled*
2 cups shredded Cheddar cheese
1/2 cup buttered fresh bread crumbs

Preheat oven to 350°.
Butter a 1 1/2 quart casserole.

In a large skillet, gently sauté onions and celery in butter just until soft. Add carrots, sliced paper thin and salt and pepper. Cover and steam 2 to 3 minutes. Spoon into casserole.

Slice tomatoes and place over carrot/onion mixture. Sprinkle with cheese, then buttered crumbs.

Bake 30 minutes.

Serves: 6

Prepare: 15 minutes
Bake: 30 minutes

Note: *To skin tomatoes easily, place in boiling water for 10 to 15 seconds.