Red Bell Pepper Casserole

Preheat oven at 350º

Put:
5 c diced russet, yellow
or red skin potatoes
3 c diced fresh tomatoes
2 c fresh or frozen corn, thawed
1 c diced red bell peppers
1 minced garlic clove
1 t onion powder
1 t basil
1/2 t oregano
1/8 t celery seed
2 t salt
1 1/2 c water
in a casserole dish & stir.

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

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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