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Colorful Veggie Medley Recipe

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

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Colorful Veggie Medley Recipe

Prep: 15 min. Cook: 4 hours

Yield: 6-8 Servings

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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

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.

If you don't have the time for the Colorful Veggie Medley to simmer in a slow cooker, combine all the ingredients and spoon into a greased 13- x 9- x 2-inch baking pan. Cover and bake at 350° for about 1 hour, uncover for the last few minutes of baking.

Nutritional Facts 1 serving (1 each) equals 289 calories, 12 g fat (6 g saturated fat), 53 mg cholesterol, 707 mg sodium, 27 g carbohydrate, 6 g fiber, 19 g protein.

Originally published as Colorful Veggie Medley in Taste of Home Ground Beef Cookbook , p69