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Colorful Veggie Medley

By: Kerry Johnson

"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"

Rate/Review | Read Reviews (4)

Prep Time:
15 Min

Cook Time:
4 Hrs

Ready In:
4 Hrs 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 1/2 pounds ground beef, cooked and drained
1 (10 ounce) package frozen cut green beans, thawed
1 (10 ounce) package frozen peas, thawed
1 (6 ounce) package frozen pea pods, thawed
1 (14.5 ounce) can diced tomatoes, undrained
1 1/2 cups thinly sliced carrots
2 celery ribs, sliced
1 (8 ounce) can sliced water chestnuts, drained
1/2 cup chopped green pepper
3 tablespoons butter or margarine
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.

Footnotes

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 degrees F for about 1 hour, uncover for the last few minutes of baking.