Ingredients
1 can (28 ounces) diced tomatoes, undrained2 cups seasoned stuffing croutons, divided1 small onion, chopped1 tablespoon sugar1/4 teaspoon dried oregano1/4 teaspoon salt1/8 teaspoon pepper3 tablespoons butter
Preparation
In a greased 2-qt. casserole, combine tomatoes and 1 cup croutons. Stir in onion, sugar, oregano, salt and pepper. Dot with butter; sprinkle with remaining croutons. Bake, uncovered, at 375° for 30-35 minutes.
