These taste best in the summer with fresh veggies, but they still make a nice side dish in the winter. This isn’t a knock-your-socks-off dish but it’s very tasty and excellent if you have a quiet main dish such as fish. Old recipe in a 1982 Bestways magazine, which I believe no longer exists. They had a lot of good healthy recipes back then.
2 c unpeeled potatoes, sliced 1/4″ 1 T butter
1/4 c chopped celery 1/4 c minced onion
1 large [or 2 medium] clove garlic, minced
1/4 c chopped green pepper salt, pepper to taste
2T chopped parsley basil to taste
3 tomatoes, halved, seeded, drained then chopped
Cook potatoes until firm-tender. While they’re cooking, heat butter in medium skillet and saute the onion, garlic, celery & green pepper until slightly soft. Add parsley, basil, salt & pepper. Add chopped tomatoes and cook a few minutes more. When potatoes are done, layer into a casserole dish & pour the tomato-vegetable mixture over them. You may need to add a small amount of potato liquid in pan to keep the casserole from sticking, although typically the juice from the tomatoes cooking is enough for me. Bake uncovered in 350 oven for 30 minutes.
What I did: Sometimes I use canned tomatoes when you just can’t find good tomatoes, and I often use my frozen chopped green peppers in off-season. I usually use fresh basil but dried works fine. Although the recipe calls for 30 minutes baking, I usually only bake 15-20 minutes because I don’t like mushy cooked veggies.