Recipe by Elspaghetti
The American Indians in this region call corn, beans, and squash the 'Three Sisters' becasue, when planted together, the nourish eachother and protect eachother from garden pests. I reccomend Acorn or Pattypan squash. The squash in this recipe can, however be sustituted with potatoes. Still delicious!
- 1 (15 ounce) can black beans, drained
- 1 1⁄2 cups corn, shaved (Canned corn, drained or frozen corn will work as well.)
- 1 medium sized acorn squash
- 1 (7/8 ounce) packet gravy mix (Flavor of your choice)
- 1 cup shredded cheese
Directions See How It's Made
- 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.