No ImageThree Sisters Casserole with Cornbread Topping

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  1. Susan Odiseos

    Looks GREAT, except for inclusion of milk, which isn’t vegan. Can I replace the milk with vegetable broth without harming this recipe?

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  2. Angela McConnell

    Thank you Megan for a wonderful recipe. I saw it posted on in a vegan challenge page and it sounded so good. I adapted it for plant based lifestyle and it was delicious. With your permission I would like to share it with friends on my face book page? Thewholefoodway.

    Thank you,
    Angela

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  3. Tina

    AMAZING!! I made it exactly as directed to take to a friends house a few weeks ago after they lost a loved one. I hadn’t tried it but it looked promising. They LOVED it! I finally made it myself tonight. I doubled it and didn’t have exact ingredients so had to make some adjustments: I used frozen squash that I had cubed up before and only had one can of kidney beans so used that and a can of pintos. Since I doubled it I went ahead and threw in a whole can of tomato paste. I also sauteed in veg stock instead of oil. I had only one can fire roasted tomatoes so did that and a can of diced tomatoes. I think I would definitely stick with fire roasted if you have them. I wasn’t sure if the 2 cups chopped spinach was measured before or after chopping so I measured after. I cant believe how delicious this was even with the changes. I omitted the corn bread because I am watching what I am eating and just baked without it. No issues. :) thank you so much for such a versatile, delicious recipe. The flavors were so amazing together I felt like I was indulging!!

    xxxxxyyyyy

  4. davidp

    Slamming Delicious!! Butternut squash…awesome surprise. This recipe is now permanently placed in my rotation.

    xxxxxyyyyy

  5. Rachel Knecht

    I love this recipe! It is so easy to put together (especially when I buy precut squash) and absolutely delicious. Can’t wait to make again!

    xxxxxyyyyy

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