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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 6 |
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When my freezer or garden is bulging with vegetables, I bring out the slow cooker to make this dish. My mother found the recipe in an area newspaper. - Kerry Johnson, Decorah, Iowa Ingredients:
1-1/2 pounds ground beef, cooked and drained |
1 package (9 ounces) frozen cut green beans, thawed |
1 package (10 ounces) frozen peas, thawed |
1 package (6 ounces) frozen pea pods, thawed |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1-1/2 cups thinly sliced carrots |
2 celery ribs, sliced |
1 can (8 ounces) sliced water chestnuts, drained |
1/2 cup chopped green pepper |
3 tablespoons butter |
3 tablespoons sugar |
3 tablespoons quick-cooking tapioca |
1-1/2 teaspoons salt |
1/2 teaspoon pepper |
Directions:
1. In a 5-qt. slow cooker, combine all of the ingredients and mix well. Cover and cook on low for 4 hours or until heated through. Yield: 6-8 servings.
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