3 cups chopped fresh tomatoes
1 small onion, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
1 (14 ounce) can diced celery
2 (8 ounce) containers mayonnaise
1 (8 ounce) package skim milk cheese
1 (4 ounce) can sliced fresh mushrooms, drained
2 tablespoons chopped fresh parsley
Preheat oven to 350 degrees F (175 degrees C). Grease a large bowl or casserole dish.
In a medium bowl, combine tomatoes, onion, salt, pepper, celery, mayonnaise, cornstarch and milk cheese. Stir all together, putting it in the order you want it to be. Divide the mixture into 2 separate bowls.
Spread each of the 2 separate salads into a 2 quart casserole dish, then arrange the tomatoes over the top. Spread the mayonnaise over the tomato mixture and scatter with mushrooms and parsley before serving.