TOMATO-CHEESE PIE

2 cups fresh bread cubes
1/4 cup margarine or butter, melted
1 cup shredded Cheddar cheese
1 pint canned tomatoes
1 tbsp. cornstarch
2 tsp. chopped onions
1 tsp. salt
1 tsp. sugar
2 eggs, beaten
3/4 cup milk

Combine bread, margarine and 1/4 cup cheese. Press into a 9 inch pie plate.

Bake at 400 degrees for 10 minutes or until lightly browned. Cool.

Drain liquid from tomatoes into saucepan, blend in cornstarch. Add onion, salt and sugar. Cook, stirring constantly until thickened.

Add tomatoes, milk and remaining cheese, blend well. Pour over top of baked bread.

Bake at 375 degrees for 40 minutes. Cool 10 minutes before slicing.