Vegetable Casserole

1 tin Campbells condensed mushroom soup
1 onion, chopped
1 leek, sliced
6-8 mushrooms, chopped
2 carrots, chopped
1 parsnip, chopped
1 sweet potato, chopped
2 potatoes, chopped
2 cloves garlic, crushed
Oil

Soften the onion and garlic in the oil in a large pan or a wok.
Add the mushrooms, carrot, parsnip, garlic, sweet potato and potato, cook for a couple of minutes.
Add the condensed soup plus a further can full of cold water.
Bring to a boil and simmer for about an hour or until all the veggies are soft. Stir regularly and add extra water as required.

You could add lo-salt stock rather than plain water if you like, and substitute whatever vegetables you have handy rather than use the ones I've listed. Root veg do work better than other sorts though. It makes loads, plenty for all three of us to have for dinner, not just Hannah!