Gingham Estate Vegetable Casserole

Description

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gingham Estate in Fort Worth, Texas in 1992. From "Catsrecipes Y-Group"

Ingredients

• 2 cups carrots cut in strips cooked and drained
• 2 cups celery diced
• 1 white onion diced
• ¼ cup green pepper diced
• 1 pint tomato juice
• 4 cups green beans drained
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons tapioca
• 1 tablespoon sugar

Procedures

1. Mix all ingredients together in covered casserole then dot with 4 tablespoons butter and bake at 325°F for 2½ hours.