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Celery Parmigiana

4 cups sliced celery
1/4 cup minced onion
1/2 clove garlic, minced
2 tomatoes, diced
4 slices crisp-cooked bacon, crumbled
1/2 cup grated Parmesan cheese

Cook celery, onion and garlic in small amount of goiling salted water until tender (about 20 minutes). Drain. Turn into buttered 1 1/2 quart shallow casserole. Top with tomatoes and bacon, sprinkle with parmesan cheese. Bake at 325 degrees for 30 minutes.