Rhiannon's Casserole

• 1 onion, chopped
• 1 garlic clove, crushed
• 12 teaspoon chili, crushed
• 1 small carrot, thinly sliced
• 12 medium zucchini, thinly sliced
• 4 -5 small broccoli florets
• 12 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

1. Preheat oven to 180C.
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.
8. YUM!

onion, garlic, chili, carrot, zucchini, broccoli florets, red, frozen spinach, mushrooms, tomatoes, tuna with, herbs, balsamic vinegar

Taken from www.food.com/recipe/rhiannons-casserole-234681 (may not work)