Corn, beans, and squash were called the “three sisters” by many native American tribes. They grew well together and together make up a nutritious diet. This casserole combines the three sisters in a very tasty dish. Vegetables used may be fresh or frozen, or canned. If using fresh, be sure to cook them just until tender before using in the recipe. (I used ONE of our really hot home-canned peppers.) This is a very good meatless dish.
Three Sisters Corn Casserole
1 pound cooked corn, whole kernel 1 pint sour cream
1 pound cooked green beans 2 eggs, beaten
4 cups summer squash, lightly steamed 4 tablespoons melted butter
1 cup yellow cornmeal 1/2 cup Jalapeno peppers, diced
8 ounces cheddar cheese, grated 1/2 onion, diced
Melt the 4 tablespoons butter in a small sauce pan. Saute the onion in the butter.
In a large mixing bowl mix the sour cream and beaten eggs together. Add the cooked vegetables. Add the cheese and hot peppers. Scrape the onion and all the butter into the bowl. Stir together well. Add the cornmeal, a little at a time, stirring after each addition.
Pour into a buttered 13×9 casserole dish. Bake at 350F for 45 to 55 minutes or until golden brown on top.