Rhiannon's Casserole

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!

• Ready In: 45 mins
• Serves: 2-3

Ingredients

• 1  onion, chopped
• 1  garlic clove, crushed
• 1⁄2 teaspoon  chili, crushed
• 1  small carrot, thinly sliced
• 1⁄2 medium zucchini, thinly sliced
• 4 -5  small broccoli florets
• 1⁄2 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!