Six Layer Casserole

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.

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