2 c. carrot strips
2 c. celery crescents
1/2 c. diced onion
1/2 c. green pepper strips
1 pkg. frozen French style beans
2 c. cherry tomatoes
1 1/2 tsp. salt
2 tbsp. sugar
2 tbsp. tapicoa
1/4 c. butter

Parboil carrots and celery until crispy tender. Combine all vegetables and arrange in shallow 8 x 12 inch casserole. Combine salt, sugar and tapioca and sprinkle over vegetables. Dot with butter - cover with foil and bake. Stir gently once or twice.