Gingham Estate Vegetable Casserole

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gingham Estate in Fort Worth, Texas in 1992.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 2 cups carrots cut in strips cooked and drained
 * 2 cups celery diced
 * 1 white onion diced
 * ¼ cup green pepper diced
 * 1 pint tomato juice
 * 4 cups green beans drained
 * 1 teaspoon salt
 * 1 teaspoon freshly ground black pepper
 * 3 tablespoons tapioca
 * 1 tablespoon sugar

Directions

 * 1) Mix all ingredients together in covered casserole then dot with 4 tablespoons butter and bake at 325°F for 2½ hours.