Vegetable Casserole
This casserole combines a variety of vegetables into a tasty side dish for any meal. Very easy to make since it is made in a slow coker.
INGREDIENTS
2 cups carrots, cut in strips, cooked & drained
2 cups celery, diced
1 onion, diced
1/4 cup green pepper, diced
1 pint tomato juice
4 cups green beans, drained (I use whole green beans — not French style.)
1 teaspoon salt
dash of pepper
3 tablespoons tapioca
1 tablespoon sugar
2 tablespoons margarine
Prepare the carrots and cook them until they are just barely fork tender. They should still be somewhat firm. Drain well.
Combine all the ingredients in a slow cooker. The sugar is optional and you should leave it out if you prefer your vegetables not sweet. I substitute garlic salt for the salt and from time to time add minced garlic to the mixture.
Dot the top with margarine and cook on a low setting for 8 to 10 hours or on high for 4 to 5 hours.
Date: January 22, 2010
Categories: Casseroles, Celery, Green Beans, Vegetables, carrots