Rhiannon's Casserole

Name: Rhiannon's Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2-3 serving(s)
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

Submitted by Rhiannon and Matt

"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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Ready In:: 45mins
Ingredients:: 13
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

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

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RECIPE SUBMITTED BY

Rhiannon and Matt

My fiance & I have lived in Melbourne all our lives and we love it, it's so diverse & exciting. We went on a world trip in '04-'05 including the US, UK, France, Italy, Malta, Germany, The Netherlands, Egypt, India & Japan. It was awesome, but great to get home & relax too. :) The link on this page will take you to my YouTube channel which has slide-show videos of my pics, featuring some amazing street art around Melbourne. I think it's rude to leave 1 star ratings! To me it's like eating someones cooking then saying "ERGH!" to their face!! :D So we don't give 1 star ratings. If we really don't like something, then it's no stars & a description of why it didn't live up to our expectations, or we may just remove the recipe from our cookbook & leave it at that. We like cross-promoting recipes in our reviews, to share combinations that work, recipes that inspire & methods people may not have thought of. We can't help but put something of ourselves into each recipe we try <img src=http://i335.photobucket.com/albums/m445/mliss29/vegn%20swap/vegnswap.jpg> <img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">

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