Rhiannon's Casserole

Rhiannon&Matt.gauci'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!

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 2

• 1 onion , chopped
• 1 garlic clove , crushed
• ½ teaspoon chili , crushed
• 1 small carrot , thinly sliced
• ½ medium zucchini , thinly sliced
• 4 -5 small broccoli florets
• ½ red capsicum , finely chopped
• 100 g frozen spinach , defrosted
• 6 -8 mushrooms , quartered
• 1 (400 g) can crushed tomatoes
• 1 (95 g) can tuna with tomato and onion
• herbs
• balsamic vinegar

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!