Red Bell Pepper Casserole

Preheat oven at 350º

Put:
6 c diced yellow potatoes
2 c diced red bell peppers
2 c diced fresh tomatoes
1 c fresh or frozen corn, thawed
3 minced garlic cloves
2 t onion powder
1 t basil
1 t paprika
3/4 t oregano
1/4 t celery seed
3 t salt
2 c water
in a casserole dish & stir.

Bake covered for 1 hr. & stir.
Then bake uncover 1 hr. more.

Add:
1 T virgin olive oil
& stir.

Can serve with:
roasted & salted shelled pistachios
(or unshelled as a side dish)
or cool down & refrigerate in an airtight container for up to 3 days.

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