2 lb. hamburg
2 c. chopped onion
1 c. chopped celery
1 10 oz. can cream of tomato soup, undiluted
16 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 (16 oz.) can pork & beans, undrained
1 (16 oz.) can chili beans, undrained
1/2 c. packed brown sugar
2 tbsp. prepared mustard (we use Raye's!)

In a large Dutch oven, brown beef over medium 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°F for 1 hour.

Yield: about 25 servings.

Can put into a crock-pot instead of the roaster. Cook on low for several hours. This makes it easier to take to a party and keep warm.