Ingredients:
- 2 cups carrots, cut in 3-inch strips
- 2 cups celery, thinly sliced
- 1/2 cup chopped onion
- 1/4 cup green bell pepper, diced
- 2 cups tomato juice
- 2 cans (15 ounces each), green beans, drained, or 3 to 4 cups frozen thawed
- 1 teaspoon salt
- dash of pepper
- 3 tablespoons quick cooking tapioca
- 1 tablespoon sugar
- 2 tablespoons butter
Preparation:
Cook carrots in boiling salted water until just tender, about 10 to 15 minutes. Mix all ingredients together in covered casserole or slow cooker.Oven: Dot with 2 tablespoons butter and bake at 325° for 2 hours.
Slow Cooker: Dot with 2 tablespoons butter and cook on low for 7 to 9 hours or on high for 3 1/2 to 4 1/2 hours.
More Vegetable Recipes:
Green Bean Casseroles
Scalloped Green Beans
Spanish Style Green Beans
Green Beans with Sour Cream Sauce
Savory Green Beans
Cheesy Green Beans
Savory Green Beans with Garlic
Tangy Carrots
Carrots au Gratin
Carrots with Fresh Herbs
Gingered Carrots
Carrot Raisin Salad
Simple Glazed Carrots
Broccoli with Cheese Mushroom Sauce
Broccoli with Almonds
Easy Broccoli with Lemon
Broccoli Mushroom Quiche
Impossible Vegetable Pie
Cabbage with Tangy Sauce
Easy Skillet Cabbage
Scalloped Cabbage with Tomatoes and Cheese
Side Dish Casseroles
Rice Recipes
Main Dish Casseroles
Vegetable Dishes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
