Three Sisters Casserole height=

Three Sisters Casserole

Prep Time15
Cook Time45
Created By: Dirty Hippie and Bohemian Girl




Products included in this recipe


Casserole Ingredients

  • 1 cup onion, chopped
  • 1 cup carrots, chopped
  • 2 cloves garlic, minced
  • 1 cup red or yellow bell pepper, chopped
  • 1 14-oz. can chopped tomatoes, drained
  • 2 yellow summer squash, cut into half moons
  • 1 14-oz. can pinto beans, rinsed and drained
  • 1 package Beyond Feisty Crumbles, thawed
  • 1 cup frozen corn kernels, thawed and drained
  • 2 Tbs. tomato paste
  • 1 tsp. coriander
  • 2 tsp. cumin
  • 1 tsp. dry cilantro flakes
  • salt & pepper, to taste

Polenta Topping Ingredients

  • 1 cup polenta-cornmeal
  • 1 tsp. paprika
  • salt & pepper, to taste
  • 3 ½ cups water


Step 1: Preheat oven to 350º.

Step 2: Prepare Polenta Topping first. In a saucepan, boil 2 ½ cups of water. In a bowl combine cornmeal, paprika, salt & pepper and 1 cup cool water. Pour the cornmeal mixture into boiling water. Simmer over medium-low heat for 12 to 15 minutes, until polenta is thick and paste-like, but still soft. Set aside.

Step 3: In a large pot, add onion, carrots, garlic, peppers and canned tomatoes. Saute for 3 to 5 minutes over low heat using liquid from veggies, until the onion softens. Add squash, pinto beans, Beyond Beef, corn, tomato paste, coriander, cumin, cilantro and salt & pepper. Simmer, stirring often, for 7 to 10 minutes. Place mixture into a 9x13 casserole dish and top with soft polenta, covering evenly. Bake 20 to 25 minutes, until polenta topping is firmer and edges are bubbly. Serve warm.


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