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Vegetable Casserole

2 cups carrots cut in strips -- cooked, drained
2 cups diced celery
1 onion -- diced
1/4 cup diced green pepper
1 pint tomato juice
4 cups green beans -- drained
1 teaspoon salt
1 dash freshly-ground black pepper
3 tablespoons tapioca
1 tablespoon sugar

Mix all ingredients together in covered slow cooker or casserole.

slow cooker: Dot with 2 tablespoons margarine and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.

Oven: Dot with 4 tablespoons margarine and bake at 325 degrees for 2 1/2 hours.

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