Six-Veggie Casserole

1 (16 ounces) package frozen cut green beans, thawed

2 cups celery, sliced

1 1/2 cups carrots, sliced

1 1/2 cups onions, sliced

3/4 cup green pepper, sliced

1 (14.5 ounce) can diced tomatoes, undrained

1/4 cup butter or margarine, melted

3 tablespoons quick-cooking tapioca

1 tablespoon sugar

1 teaspoon salt

1/2 teaspoon pepper

1 (2.8 ounce) can French-fried onions

In a large bowl, combine the beans, celery, carrots, onion, green pepper, and tomatoes. Add butter, tapioca, sugar, salt and pepper. Mix well. Transfer to an ungreased 2 1/2 quart baking dish. Cover and bake at 350 degrees for 50 minutes. Uncover, sprinkle with onions. Bake 20 minutes longer or until vegetables are tender. Yield: 12-14 servings.