Slow Cooker Vegetable Casserole

Adding the tapioca starch will give this casserole a thicker consistency than if you were to omit it. You can find it at health food stores and at most grocery stores. (And yes, just so we're clear, the recipe calls for tapioca starch and not tapioca pudding.)

Ingredients:

• 2 cups carrots, cut in strips, cooked, and drained
• 2 cups celery, diced
• 1 onion, diced
• 1/4 cup green pepper, diced
• 1 pint tomato juice
• 4 cups green beans, drained
• 1 teaspoon salt
• 3 tablespoons tapioca
• 1 tablespoon sugar
• Salt and pepper to taste
• 2 tablespoons margarine

Directions:

Combine all of the ingredients, except margarine, in a slow cooker. Dot the top with margarine and cook on a Low setting for 8 to 10 hours, or on High for 4 to 5 hours.