Three Sisters Casserole
From Jessica Reddick , Clean Plate Club
Derived from Native American tradition (the 'three sisters' are comprised of squash, corn and beans), this is a perfect, and entirely organic, Fall dish that will warm tummies and hearts, as well.
Preheat oven to 350°.
Combine sliced zucchini, squashes, corn kernels, green beans and onion in a wire steamer basket, placed over gently boiling water. Cover and let steam for 10-12 minutes, until squash is fork-tender. Remove ingredients to a large serving dish and set aside.
In a large saucepan, make a roux by combining the butter, flour and water. Then add 1 cup of plain Stonyfield Greek yogurt and 1 cup of cheese mix and stir until sauce is smooth. Add steamed vegetables and mix to coat with the sauce.
Place in a 2-quart casserole dish and bake for 30 minutes. Remove from oven, top with desired amount of additional cheese mix and return to oven. Heat until cheese is golden brown and bubbly.
Remove from oven once more and let sit for 10-15 minutes. Serve warm, topped with a dollop of plain Stonyfield Greek yogurt and sprinkled with fresh dill.
Be sure to check out more great recipes from Jessica at My Baking Heart.