THREE SISTERS CASSEROLE
A hearty and nutritious vegetarian casserole that feeds a crowd. I've also made it non-vegetarian by adding a pound of ground beef with the onions and garlic. I plan on trying it with chicken breast as well. Adapted from Cook it Light Pasta, Rice, and Beans by Jeanne Jones (1994).
Provided by Chef Sandra J.
Categories One Dish Meal
Time 55m
Yield 12 serving(s)
Number Of Ingredients 12
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 :).
Nutrition Facts : Calories 228.1, Fat 6.5, SaturatedFat 2.5, Cholesterol 9.9, Sodium 77.2, Carbohydrate 36.1, Fiber 7.4, Sugar 4.3, Protein 9.3
SIX SISTERS CHEESY ENCHILADA CASSEROLE
This sounds delicious and super easy to make. It uses low-fat ingredients whenever possible to cut back on fat and calories. For more recipes, check out the Six Sisters' Stuff site!
Provided by PSU Lioness
Categories Cheese
Time 55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400.
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
- Stir in the salsa, beans, dressing, sour cream, corn, taco seasoning and cumin.
- Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with 1/4 cup cheese.
- Cover the meat mixture with half of the torn up tortillas. Cover with half of the meat mixture, and 3/4 c cheese.
- Repeat this layer one more time with remaining tortillas and meat.
- The last & final layer should be the remaining 1 cup cheese.
- Cover with foil that has been sprayed with cooking spray and bake at 400° for 25 minutes, or until hot & bubbly.
- Let stand for 5 minutes before topping with lettuce, tomato and cilantro.
Nutrition Facts : Calories 338.9, Fat 11.4, SaturatedFat 4.6, Cholesterol 45.9, Sodium 761, Carbohydrate 41, Fiber 7.2, Sugar 7.2, Protein 20.8
THREE SISTERS CASSEROLE
"Three Sisters" refers to the Native American practice of growing beans, corn, and squash together. This casserole can also be made ahead and frozen, if desired. I've not yet tried this recipe, so as soon as I do I'll be back to modify the directions for a quicker cooking polenta.
Provided by Elle_mnop
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 332.2, Fat 6.8, SaturatedFat 1, Sodium 508, Carbohydrate 61.2, Fiber 11.6, Sugar 3.9, Protein 11.6
THREE SISTERS CASSEROLE
A bean, corn and squash casserole designed to be served as a Vegan main course. Vegetarian Times holiday 2006.
Provided by drhousespcatcher
Categories Corn
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 351.9, Fat 9.1, SaturatedFat 1.3, Sodium 517.8, Carbohydrate 60.9, Fiber 12.3, Sugar 5.7, Protein 11.6
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