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Total Time
45mins
Prep 15 mins
Cook 30 mins

This recipe is a mish-mash of a few different casserole recipes I found on zaar. I couldn't find one to fit what I had on hand so I created this little number! It's an easy recipe that is open to interpretation: take or leave or add what vegetables you like :) I found this is great with some ricotta cheese thrown in on step 5 too. Here in Australia we have 95g cans of tuna with different flavours, such as chili, satay & in this case tomato & onion. They really come in handy when throwing recipe ideas around, but to make it vegan, all you have to do is leave out the tuna. Easy!

Ingredients Nutrition

Directions

  1. Preheat oven to 180°C.
  2. Cook onion, garlic, chili & capsicum in a little oil in a frying pan until the onion is translucent.
  3. Add tomato & some herbs of your choosing (I used basil, parsley, oregano & rosemary) and stir thoroughly to heat through.
  4. Put this mixture in your crock-pot/casserole dish along with the rest of the ingredients.
  5. Add a splash or two of balsamic vinegar, a tiny bit of water (maybe 60ml) & give it another good stir.
  6. Cook uncovered for about 30 minutes.
  7. Serve with mashed potato with the skins left on. YUM!