Three Sisters Casserole

READY IN: 55mins
Recipe by Chef Sandra J.

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).

Top Review by Crazy Jase

My wife loves vegetables and I thought this would be a perfect dish. I was right!! I did make mine using chicken breast. It was a bit dry so next time I will add some salsa and it did need some salt. Thanks for posting

Ingredients Nutrition


  1. In a large non-stick skillet heat cumin seeds over low heat until aromatic.
  2. Add olive oil, onion, and garlic and saute until the onion is soft and translucent.
  3. Add the carrots, jalapeno, and tomatoes with juice and heat to boiling.
  4. Reduce heat and simmer uncovered for 15 minutes.
  5. Add the corn and zucchini and simmer 5 more minutes.
  6. Add the cooked pasta and the beans and mix well.
  7. 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 :).

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