2 lb. ground beef
2 c. chopped onion
1 c. chopped celery
1 (10 3/4 oz.) can cream of tomato soup, undiluted
1 (6 oz.) can tomato paste
1/2 c. ketchup
1 (16 oz.) can green beans, drained
1 (17 oz.) can lima beans, drained
1 (15 1/2 oz.) can wax beans, drained
1 (15 to 16 oz.) can chili beans, undrained
1 (16 oz.) can pork and beans, undrained
1/2 c. packed brown sugar
2 tbsp. prepared mustard

In a large Dutch oven, brown beef over medium-high heat. Drain fat. Add onion and celery; cook until tender. Stir in soup, tomato paste and ketchup simmer 15-20 minutes. Spoon into a large kettle or roaster. Add all remaining ingredients; stir well. Bake, uncovered, at 350 degrees for 1 hour. Yield: about 25 servings.

I make up the full recipe and then freeze portions before I bake them. That way, my husband and I can enjoy them at any meal.