Red Bell Pepper Casserole

Preheat oven at 350º

Put:
5 c diced potatoes
3 c diced red bell peppers
2 c diced tomatoes
2 c fresh or frozen corn, thawed
2 minced garlic cloves
1 t basil
1 t onion powder
1 t paprika
1/2 t oregano
1/8 t celery seed
2 1/4 t salt
1 1/4 c water
in a casserole dish & stir.

Bake covered for 45 min.
Then uncover & bake 1 hr. more.

Serve
or cool down & refrigerate in an airtight container for up to 3 days.

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