Skip to main contentSkip to footer
Join now
Join now
Join now & get access to 11,000+ healthy, delicious recipes
Photo of Three sisters casserole with cornmeal biscuit topping by WW

Three sisters casserole with cornmeal biscuit topping

7
Points®
Total Time
1 hr 10 min
Prep
25 min
Cook
45 min
Serves
8
Difficulty
Easy
In Native American culture, the three sisters are a trio of crops that benefit each other—and the soil—when planted together: squash, corn, and beans. This casserole celebrates that delicious combo with butternut squash (we recommend using precut cubes for easier prep), frozen corn, and canned kidney beans. The crowning glory is an easy drop biscuit topping that contains scallions for savory depth and cornmeal for a crunchy texture.

Ingredients

Cooking spray

5 spray(s)

Olive oil

1 Tbsp

Uncooked onion

2 cup(s), chopped

Garlic

5 large clove(s), minced

Uncooked butternut squash

4 cup(s), cubed, cubed

No salt added canned diced tomatoes

14½ oz, fire-roasted variety

Kosher salt

1½ tsp, divided

Smoked paprika

1 tsp

Cayenne pepper

¼ tsp

Frozen corn

2 cup(s)

Canned low sodium red kidney beans

1½ cup(s), rinsed and drained

All-purpose flour

1 cup(s)

Whole-grain yellow cornmeal

⅔ cup(s)

Baking powder

1½ tsp

Unsalted butter

¼ cup(s), chilled, cut into small pieces

Scallions

¼ cup(s), chopped, finely chopped

2% reduced fat milk

¾ cup(s)

Instructions

  1. Preheat the oven to 400°F. Coat a 13 x 9–inch baking dish with cooking spray.
  2. Heat the oil in a large skillet over medium-high. Add the onion and garlic; sauté until starting to brown, about 3 minutes, stirring frequently. Add the butternut squash, tomatoes, 1 tsp salt, smoked paprika, and cayenne pepper; cover, reduce heat to medium-low, and cook until the squash is just tender, 12 to 15 minutes. Stir in the corn and beans; pour the mixture into the prepared baking dish.
  3. In a medium bowl, stir together the flour, cornmeal, baking powder, and remaining ½ tsp salt. Cut in the butter with a pastry blender or your fingers until the mixture resembles coarse meal. Stir in the scallions, then the milk. Drop the mixture by 2 tablespoonfuls over the squash mixture. Bake until the biscuits are golden brown, 25 to 28 minutes.
  4. Serving size: about 1 ⅓ cups

People Also Like

People Also Like