Three Sisters Casserole

6
Servings
15m
Prep Time
70m
Cook Time
1h 25m
Ready In


"Can freeze this"

Original recipe yields 6 servings
OK
  • FOR FILLING
  • FOR TOPPING

Nutritional

  • Serving Size: 1 (458.4 g)
  • Calories 474.1
  • Total Fat - 21.2 g
  • Saturated Fat - 7.3 g
  • Cholesterol - 90.1 mg
  • Sodium - 920.3 mg
  • Total Carbohydrate - 58.6 g
  • Dietary Fiber - 9.5 g
  • Sugars - 8.8 g
  • Protein - 16.8 g
  • Calcium - 320.5 mg
  • Iron - 2.7 mg
  • Vitamin C - 64.4 mg
  • Thiamin - 0.2 mg

TO MAKE THE FILLING


Step 1

Preheat oven to 375°F.

Step 2

Heat 2 Tbs. oil in large saucepan over medium heat.

Step 3

Add onion, and cook 7 minutes, or until softened, stirring often.

Step 4

Add bell pepper, and cook 5 minutes more, stirring often.

Step 5

Stir in squash, tomatoes, garlic, coriander, and cumin.

Step 6

Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil.

Step 7

Reduce heat to medium low, and simmer, partially covered, 20 minutes or until squash is tender

Step 8

Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.

Step 9

Coat 9 x 13-inch baking dish with cooking spray. Pour in filling.

TO MAKE THE TOPPING


Step 10

Mix cornbread as directed on package. Add in corn and cheese.

Step 11

If using milk add at the end and only use enough to make the consistency like thick pancake batter. Pour on top of filling.

Step 12

Bake 400 degrees for 20-25 minutes or until golden brown and a toothpick comes out clean.

Tips & Variations


No special items needed.

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