INGREDIENTS:
1 - #10 can DICED TOMATOES, undrained
1 cup DICED ONIONS, steamed until translucent
12 oz. BREAD, leftover & broken into small pieces
½ cup BUTTER BUDS, prepared
1/3 cup SUGAR, divided
1 T. PARSLEY FLAKES
2 tsp. LAWRY'S SEASONING SALT
1 tsp. TEXAS PETE
2 oz. MARGARINE
*You may substitute USDA'S Whole Tomatoes if you break tomatoes into small pieces.

PREPARATION:

• Mix Diced Tomatoes, Onions, Butter Buds, half the sugar, Seasoning Salt, Parsley Flakes and Texas Pete together. Add half the bread pieces. Blend.
• Place Tomato mixture into 4" (1/3) pan or 2" (1/2) pan that has been sprayed with food release. Add remaining bread and gently push into mixture.
• Cut margarine into small pieces and spread evenly on top of Tomato mixture.
• Sprinkle remaining sugar on top of bread. Cover with foil.
• Bake in oven at 350° for 20 minutes. Uncover and brown the top of bread, being careful not to burn