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    You are in: Home / Australian / Rhiannon's Casserole Recipe
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    Rhiannon's Casserole

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Rhiannon and Matt's Note:

    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!

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    Units: US | Metric


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

    Browse Our Top Tuna Recipes

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    Nutritional Facts for Rhiannon's Casserole

    Serving Size: 1 (325 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 138.1
    Calories from Fat 11
    Total Fat 1.3 g
    Saturated Fat 0.3 g
    Cholesterol 0.2 mg
    Sodium 511.2 mg
    Total Carbohydrate 29.7 g
    Dietary Fiber 7.5 g
    Sugars 14.3 g
    Protein 7.6 g

    The following items or measurements are not included:

    tuna with tomato and onion

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