Three Sisters Casserole
Recipe: #25590
February 07, 2017
Categories: Casseroles, Beans, Squash, Native American, Sunday Dinner, Thanksgiving Oven Bake, Vegetarian, Canned Tomatoes, more
"Can freeze this"
Original is 6 servings
Ingredients
- FOR FILLING
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- FOR TOPPING
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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
Step by Step Method
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
No special items needed.
1 Reviews
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