5 Tbsp. butter
5 lb. ground beef
2-1/2 c. chopped onions
1 c. chopped green pepper
5 c. chopped celery
5 cans tomato soup, undiluted
5 (15 oz.) cans tomato sauce
5 tsp. salt
1/2 tsp. black pepper
Melt butter over low heat in 8-quart skillet or roaster. Crumble
beef into container and increase heat. When red color disappears,
add onions, green pepper and celery. Cook just until vegetables
are tender. Add soup, tomato sauce, salt and pepper. Cover and
bake in oven for 1/2 hour, stirring occasionally. Cool and divide
into 5 freezer containers. May be thawed and used for a variety
of family meals (chili, beefaroni, pizza, spaghetti, Sloppy Joes
and Spanish rice).
