Carrot Casserole



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This is great cooked in your slow cooker. Turn it on in the morning,
and it's ready at dinner time.

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2 cups carrots, cut into 3" strips
2 cups celery, thinly sliced
1/2 cup onion, chopped
1/4 cup green bell pepper, diced
2 cups tomato juice
2 cans (15-oz each) green beans, drained, OR 3 to 4 cups frozen green
beans, thawed.
1 teaspoon salt
Dash of black pepper
3-Tablespoons quick cooking Tapioca
1 Tablespoon sugar
2 Tablespoons butter or margarine
Cook carrots in boiling water until just tender, about 10 to 12
minutes. Mix all ingredients together in a covered casserole . Dot
with 2-Tablespoons of butter and bake at 325-degrees F for 2 hours.
Slow Cooker Method: Dot with 2-Tablespoons butter and cook on low for
7 to 9 hours or on high for 3-1/2 to 4-1/2 hours.

By any chance do you have a recipe for summer squash in a casserole? I planted some in garden and got lots of them.

Karen
"Duckie ®" > wrote in message ...
> Carrot Casserole
>
>
>
> --------------------------------------------------------------------------------
> This is great cooked in your slow cooker. Turn it on in the morning,
> and it's ready at dinner time.
>
> --------------------------------------------------------------------------------
>
> 2 cups carrots, cut into 3" strips
> 2 cups celery, thinly sliced
> 1/2 cup onion, chopped
> 1/4 cup green bell pepper, diced
> 2 cups tomato juice
> 2 cans (15-oz each) green beans, drained, OR 3 to 4 cups frozen green
> beans, thawed.
> 1 teaspoon salt
> Dash of black pepper
> 3-Tablespoons quick cooking Tapioca
> 1 Tablespoon sugar
> 2 Tablespoons butter or margarine
> Cook carrots in boiling water until just tender, about 10 to 12
> minutes. Mix all ingredients together in a covered casserole . Dot
> with 2-Tablespoons of butter and bake at 325-degrees F for 2 hours.
> Slow Cooker Method: Dot with 2-Tablespoons butter and cook on low for
> 7 to 9 hours or on high for 3-1/2 to 4-1/2 hours.
>
>
>