Instructions: 1. Brown the ground beef and drain; put in large stock pot

2. Add tomatoes, onion, celery green peper, tomato paste and enough water to cover; allow to simmer about 1 hour

3. Add potatoes and carrots (optional)

4. When potatoes and carrots are soft but not mushy add corn, green beans and mushrooms; add water if necessary; allow to cook for 15 minutes

5. Add kidney beans and tri vegetable pasta; cook until pasta is "just undercooked"

6. add broccoli, zuchini and cook until the pasta is soft

*makes 2 large cassaroles

*to freeze - divide into 4" deep tin cassarole pans and allow to cool, cover with waxpaper then tinfoil; be sure all sides are sealed and label

*to reheat frozen cassarole - place frozen cassarole pan on cookie sheet; bake 350 F about 2 hours (I put it in in the morning and set the timer, suppers ready when I get home).

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