1 1/2 c. celery chunks
2 c. carrot chunks
1 1/2 c. onion chunks
2 tbsp. butter
3/4 c. green pepper
1 1/2 c. mushrooms
2 tbsp. butter
2 c. cooked green beans, well drained
2 tsp. salt
2 c. cut fresh peeled tomatoes
3 tbsp. Minute tapioca

Saute celery, carrot, and onion in 2 tablespoons butter for 10 minutes. Add green pepper the last 3 minutes.

In separate skillet, saute mushrooms in 2 tablespoons butter until as tender as you like. Combine these cooked vegetables and add green beans, salt, tomatoes, and Minute tapioca. Mix gently so as not to mash the vegetables. Bake 1 hour at 325 degrees. Use 9x13 inch pan.