Ingredients
2 cups sliced carrots
1 small onion chopped
2 cups sliced celery
1/2 green pepper cut in stripes
1 1lb. can cut green beans, drained
31/2 cups canned tomatoes
3 Tbs. tapioca
2 Tbs. sugar
1 tsp. salt
1/4 tsp. pepper
1/3 cup cracker crumbs
2 Tbs. butter
Preparation
In sauce pan, add carrots and a small amount of water. Bring to a boil and cook 2 mins., drain. Arrange vegatables in layers as listed in a buttered casserole. Combine tomatoes, undrained with tapioca, sugar and seasonings. Pour over vegatables. Bake 350 covered for 45 mins. Uncover Sprinkle with crumbs & butter mixture. Bake another 45 mins. Allow casserole to stand at room temp. for 5 mins. to thicken before serving.
