Best Three Sisters Casserole Recipes

THREE SISTERS CASSEROLE

Steps:

• Polenta Topping:.
• Whisk together cornmeal, chili powder, and salt with 4.5 cups water in a large double boiler. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.
• Filling:.
• Preheat oven to 375°F Heat 1 tbs oil in large saucepan over medium heat. Add onions and cook until softened. Add bell pepper and cook 5 minutes more, stirring often.
• Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes stirring occasionally. Add 1/2 cup water and some salt, bring mixture to a boil. Reduce heat and simmer, partially covered, for 10 to 15 minutes or until squash is tender. Stir in beans and corn and cook 2-3 minutes more, until slightly thickened.
• Coat a 9x11 baking dish with cooking spray. Spread 2 cups of the polenta over the bottom of the dish. Spoon filling over the polenta. Smooth remaining polenta over the top.
• Score the top of the casserole into 6 squares and brush the top with the remaining tablespoon of olive oil.
• Bake 30 minutes, or until heated through and the top is lightly browned.

THREE SISTERS CASSEROLE

Steps:

• In a large non-stick skillet heat cumin seeds over low heat until aromatic.
• Add olive oil, onion, and garlic and saute until the onion is soft and translucent.
• Add the carrots, jalapeno, and tomatoes with juice and heat to boiling.
• Reduce heat and simmer uncovered for 15 minutes.
• Add the corn and zucchini and simmer 5 more minutes.
• Add the cooked pasta and the beans and mix well.
• At this point you can put the mixture into a 4 quart casserole, add cheese on top, and put in a 350 degree oven for about 5 minutes until the cheese melts. We usually just sprinkle cheese on top while it's still in the skillet. No sense in dirtying another dish :).

THREE SISTERS CASSEROLE

Steps:

• Topping:.
• Whisk cornmeal, salt and chili powder with 4 1/2 cups water in double boiler. Cook 40 minutes or until thick and stiff stirring 3 to 4 times. Remove from heat.
• Filling:.
• Preheat to 375°F Heat 2 tbsp oil in saucepan over med. heat. Add onion and cook about 7 minutes or until softened. Stir often. Add the pepper and cook 5 minutes more.
• Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes, stir occasionally. Stir in 1/2 cup water and salt. Bring to boil. Reduce heat to medium low and simmer, partially covered for 10 to 15 minutes or until squash is tender. Stir in beans and corn and cook 5 minutes or until slightly thickened, stir occasionally.
• Coat a baking dish with spray. Spread 2 cups polenta over bottom of dish. Spoon mix inches Smooth remaining polenta over the top.
• Score casserole into 6 squares with knife. Brush top with remaining oil. Bake 30 minutes or until headed through and top is lightly browned.

THREE SISTERS CASSEROLE

Steps:

• Preheat oven to 375, grease a casserole dish with cooking oil (Olive oil is reccomended).
• Slice squash to 1/4 cm. or desired thickness.
• Line the bottom of the casserole dish with 1/2 of the squash slices, some overlapping.
• Prepare gravy as instructed on package.
• Pour gravy over squash slices.
• Layer 1/2 of the cheese on top.
• Layer the beans on top.
• Layer the corn on top of the beans.
• Add the remaining half of the squash slices,
• Add the remaining cheese atop the casserole.
• Bake 45 minute.