February 07, 2017
Casseroles, Beans, Vegetables,
Squash, Native American, Freezer (OAMC), Pantry/Shelf, Sunday Dinner, Thanksgiving, Oven Bake, Vegetarian, Canned Tomatoes, Make it from a box more
Add toRecipe Book
Add toShopping List
"Can freeze this"
Preheat oven to 375°F.
Heat 2 Tbs. oil in large saucepan over medium heat.
Add onion, and cook 7 minutes, or until softened, stirring often.
Add bell pepper, and cook 5 minutes more, stirring often.
Stir in squash, tomatoes, garlic, coriander, and cumin.
Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil.
Reduce heat to medium low, and simmer, partially covered, 20 minutes or until squash is tender
Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.
Coat 9 x 13-inch baking dish with cooking spray. Pour in filling.
Mix cornbread as directed on package. Add in corn and cheese.
If using milk add at the end and only use enough to make the consistency like thick pancake batter. Pour on top of filling.
Bake 400 degrees for 20-25 minutes or until golden brown and a toothpick comes out clean.
Kick start your day with one of these delicious fruit smoothies.
Everyone loves great chicken dishes and these recipes are no exception. Packed with...
If you are like us and love blueberries, then you'll love these cobblers, muffins,...
Recipe Stories / Blog
For those who like Japanese food, this is just like your California roll. Just,...
Every potato pancake recipe I know of has one simple ingredient. Yup......
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....