5 tablespoons butter
5 pounds ground beef
2 1/2 cups chopped onions
1 cup chopped green pepper
5 cups chopped celery
5 cans tomato soup, undiluted
5 (15 ounce) cans tomato sauce
5 teaspoons salt
1/2 teaspoon 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, beef-a-roni, pizza, spaghetti, sloppy Joes and Spanish rice).