Tomato Onion Cheese Casserole

 4 T. melted butter

1 clove garlic, optional (Gram Linda leaves it out)

3-4 T. flour

1 t. sugar

1/2 t. salt

3/4 cup milk

1/8 t. each oregano and basil

2 lb. canned tomatoes, drained and coarsely chopped

1 small jar (7 oz) pearl onions (Gram Linda uses Aunt Nellie's Whole Holland Style Onions)

3/4 cup cheddar cheese, shredded - plus more for on top

Saute garlic in butter until soft. Add flour, sugar, and salt. Mix well. Add milk and whisk until smooth. Stir in seasonings, tomatoes, onions, and cheese. Pour into a buttered baking dish. Sprinkle with additional cheese. Bake at 350 degrees for 50 minutes.

*For Thanksgiving, make a day ahead. Reheats well.

*From Grandma Kathleen "La" McCormack