Letting my son use my camera is always a bad idea. I had two meals worth of pictures disappear when he was taking pictures of himself with his sister and uncles today. Which is too bad, because both recipes were a family hit. One I plan on remaking this week, this one I’m going to post without the pictures because I don’t know when I’ll be making it again (though it should be soon since my husband ate four helpings!).
Calling it a casserole is inaccurate because the only thing binding it all together was cheese.
I sauteed three small squash with half an onion in a little olive oil until tender. Drain and rinse a can of beans (I used black beans), and add a couple cups of corn (either a can of corn or half a bag of frozen). Mixed with cooked brown rice (I used one Success Family Size Boil In A Bag Brown Rice which equals about three cups cooked). Add a couple of cups of cooked chicken breast and mix with cheese (I mixed cheddar and monterey jack). Cover with tinfoil and bake for about 30 minutes at 350. I put this together the night before and put it straight from the fridge into the oven! If you want to bind it altogether a little salsa will work well, and you could also use this as a stuffing for peppers!
Kick out the chicken to make a still-very-filling vegetarian dish!
Read more about how some Native American tribes planted corn, beans, and squash together (hence the name “three sisters”).
ETA: Found one remaining picture of a mostly finished casserole taken before my husband hip checked me to finish it off.