1 1/2 pounds ground beef
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
2 10 3/4 ounce cans condensed cream of celery soup
2 16-ounce cans tomatoes, cut up
1 17-ounce can whole kernel corn
1/4 cup snipped parsley
1/2 teaspoon salt

Advance preparation: Cook beef, celery, onion, and green pepper till meat is browned; drain. Add condensed soup, undrained tomatoes and corn, the parsley and salt. Simmer, covered, 30 minutes. Cool quickly. Pour into freezer containers. Seal, label, and freeze.

Before serving: In saucepan heat soup, covered, about 30 minutes or till bubbly. Stir often. Add salt to taste. Makes 8 to 10 servings.

CAULIFLOWER-TUNA AHOY
(Pictured on Divider Card)

Advance preparation: In large covered saucepan cook 1 cup chopped onion in 2 tablespoons water. Stir in: two 11-ounce cans condensed cheddar cheese soup; one 6-ounce can sliced mushrooms, drained; 1/2 cup milk; 2 tablespoons snipped parsley; 1 teaspoon worcestershire sauce; dash cayenne; and dash pepper. Cook two 10-ounce packages frozen cauliflower; drain and coarsely chop. Drain two 6 1/2- or 7-ounce cans tuna; break into chunks. Fold cauliflower and tuna into cheese sauce mixture. Spoon into two 1 1/2 quart freezer-to-oven casseroles. Cover tightly. Seal, label, and freeze.

Before serving: Bake frozen casserole, covered, in 400° oven for 1 hour. Uncover; continue baking 15 to 20 minutes more or till heated through. If desired, top with buttered crumbs and sprinkle with paprika. (Bake unfrozen casserole in 350° oven for 15 to 20 minutes.) Makes 2 casseroles, 4 servings each.

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