STEWED TOMATO CASSEROLE

1 stick (1/2 cup) butter (not margarine), melted (plus more for buttering casserole dish)
5 slices bread, cubed
1 (10 3/4 oz) can condensed cream of tomato soup
1/2 cup warm water
1 (16 ounce) can stewed tomatoes
3/4 cup light brown sugar, packed
1/4 teaspoon salt

Butter a 2-quart casserole dish and preheat oven to 350 degrees F.

Melt butter in skillet over medium heat. Stir the cubed bread into the butter. Stir until bread cubes become slightly brown and toasted. Set aside.

Mix soup, water, tomatoes, brown sugar and salt in bowl. Add toasted bread cubes and mix well. Pour into prepared casserole dish.

Bake in 350 degree F oven for 30 minutes.

Makes 6 servings
Adapted from source: Cooking With Class by the Charlotte Latin School