3 Sisters Casserole Native American
Created by dienia b on August 9, 2025
- Servings: 6
- Prep Time: 9m
- Cook Time: 60m
- Recipe #44941
Ingredients
- Pasta
- 8 ounces penne pasta, dry
- 6 cups water, boiling
- 1 teaspoon salt
- Sauce
- 2 tablespoons oil
- 2 cups onions, diced
- 1 garlic clove, smashed
- 1 jalapeno pepper, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 28 ounces tomatoes, crushed (1 can)
- 15 ounces kidney beans, undrained (1 can)
- 1/2 teaspoon cumin, ground
- 2 cups zucchini, diced
- 2 cups corn, frozen
- Garnish
- 1 tablespoon cilantro
How to Make
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Step 1: Preheat oven to 350F.
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Step 2: Cook pasta in heavily salted boiling water until al dente, drain.
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Step 3: Meanwhile, in stock pot, heat the oil.
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Step 4: Add the onions and jalapenos, and season lightly.
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Step 5: Cook until translucent.
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Step 6: Add garlic and the rest of the ingredients.
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Step 7: Simmer until pasta is done.
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Step 8: Add pasta and season to taste, and mix in cilantro.
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Step 9: Pour into greased 9x13 casserole.
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Step 10: Bake covered for 30 minutes until hot and bubbly.
Nutritional Facts
- Serving Size: 1 (491.6 g)
- Calories 362.5
- Total Fat - 6.3 g
- Saturated Fat - 0.9 g
- Cholesterol - 0 mg
- Sodium - 630.9 mg
- Total Carbohydrate - 66.8 g
- Dietary Fiber - 15.8 g
- Sugars - 4.8 g
- Protein - 13.8 g
- Calcium - 86.6 mg
- Iron - 3.9 mg
- Vitamin C - 27.1 mg
- Thiamin - 0.4 mg