Source: dLife

Creamy and sweet tomato and vegetable casserole.

Servings

1 cooking spray
0.5 cup fresh chopped celery
0.5 cup fresh chopped onion
0.5 cup chopped green bell peppers
16 oz whole canned unsalted tomatoes , undrained, coarsely chopped
0.5 tsp celery seeds
0.5 tsp marjoram, leaves, ground
1 tbsp packed light brown sugar
1 pinch salt
1 pinch black pepper
1.5 cup Stuffing, cube, dry mix

1 Preheat oven to 425 degrees F.
2 Heat a cooking spray coated frying pan over medium heat. Cook celery, onion, and bell pepper 8 minutes. Mix in tomatoes, celery seeds, marjoram, and brown sugar and bring to a boil. Lower heat, place lid on pan, and simmer 2 to 3 minutes. Spoon mixture into a 1 quart soufflé dish. Sprinkle with salt and pepper.
3 Stir half the stuffing cubes into the mixture and top with the other half. Bake 20 minutes or until heated through.

Two cups coarsely chopped fresh tomatoes can be used instead of canned, simmer tomatoes 5 to 8 minutes to release juices.