Beef and Vegetable Medley Casserole
Recipe by: W.Zipperer 1982 winner: What's Cookin" in Eastern Iowa

This is a good casserole for the end of the garden season or end of freezer season. :-) When I make this I usually bake it in the oven and then transfer it to a crockpot to keep warm to take to a picnic or potluck. I NEVER bring the dish home with some left in it, and I always make more than the recipe states. You cannot go wrong with this one. The flavor is wonderful.

1 1/2 lbs. ground beef
10 oz. pkg. frozen pea pods
1/2 cup chopped onion
3/4 cup green pepper
1 cup diced celery
1 1/2 cups raw carrots sliced thin
1 cup or 1 can sliced water chestnuts
10 oz. pkg. frozen green beans
2 cups canned tomatoes
3 TBSP margarine
3 TBSP sugar
3 TBSP minute tapioca
1 1/2 tsp. salt
1/2 tsp. black pepper

Brown ground beef in skillet and drain. Toss all the ingredients together and place in a greased 9x13-inch baking dish. Bake covered at 350 degrees for 1 1/2 hours. Do not pre-cook anything but the ground beef.