Three Sisters Casserole

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 1 1/2 teaspoons cumin seeds
• 2 tablespoons olive oil
• 2 large onions, finely chopped
• 2 garlic cloves, minced
• 2 carrots, scraped and chopped
• 1 jalapeno pepper, seeded and finely chopped
• 1 (28 ounce) can tomatoes, undrained
• 1 1/2 cups frozen corn
• 3 medium zucchini, diced
• 8 ounces penne, cooked al dente
• 1 (16 ounce) can red kidney beans, rinsed and drained
• 4 ounces sharp cheddar cheese, shredded

Recipe

• 1 in a large non-stick skillet heat cumin seeds over low heat until aromatic.
• 2 add olive oil, onion, and garlic and saute until the onion is soft and translucent.
• 3 add the carrots, jalapeno, and tomatoes with juice and heat to boiling.
• 4 reduce heat and simmer uncovered for 15 minutes.
• 5 add the corn and zucchini and simmer 5 more minutes.
• 6 add the cooked pasta and the beans and mix well.
• 7 at this point you can put the mixture into a 4 quart casserole, add cheese on top, and put in a 350 degree oven for about 5 minutes until the cheese melts. we usually just sprinkle cheese on top while it's still in the skillet. no sense in dirtying another dish :).