Rhiannon's Casserole

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. 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!