This is one of the recipes that I got from my Mom years ago and I pulled it out of my family cookbook the other day to fix sometime soon. Sometime soon is today, but we will be eating a late supper. This has to cook an hour and a half. I really like it because it is simple, good food. I also took this as an opportunity to use some of my food storage items–the celery and the bell pepper. I have both of these in my pantry in dehydrated form, so after re-hydrating according to the package directions, I was able to use them in my casserole. I substituted Mixed Bell Peppers for the minced green pepper. I will just give you the basic ingredient list so that you can make this the first time from fresh vegetables.
2 cups sliced raw potatoes (I used red potatoes, unpeeled, to save time)
2 cups chopped celery
1 lb. lean ground beef, browned
1/2 cup sliced onion
1 cup minced green pepper
2 cups cooked tomatoes, drained
2 tsp. salt
pepper, to taste
1. Grease a 2 quart casserole dish.
2. Layer potatoes, celery, beef, onion, and green pepper.
3. Combine tomatoes, salt, and pepper and spoon over top.
4. Cover and bake about 1 1/2 hours at 350 F.
Source: Pat Brew, Greenville, NC.