Best Chayote Casserole With Ground Pork Recipes

MIRLITON RITZ CASSEROLE

Mirliton Ritz Casserole image

I enjoy cooking Cajun food, and this is more creole than Cajun. My daddy used to say that the only difference between a Cajun and a creole, was their roux. Cajun roux is more of a darker brown base, and Creole, is more of a tomato base added to a lighter roux. (please note that recipe and picture are not my own, I do not...

Provided by Jennifer Ellis

Time 40m

Number Of Ingredients 10

Ingredients

1 lb ground beef
1 medium onion, chopped
1 small bell pepper, chopped
2 ribs of celery chopped
1 tsp garlic powder
1 can(s) cream of mushroom soup
1 box 8oz ritz crackers (keep 1 c. for the topping set aside)
1/2 tsp each.... parsley, salt
black or red pepper to taste butter for topping, paprika for garnish
4-5 chayote (or mirliton), squash

Steps:

1. Peel/dice Mirlitons, brown ground beef, saute onions, bellpepper, and clery with the beef, add garlic , mirlitons, and 1/4 C. water, simmer until Mirletons are tender, add soup, and crushed crackers, and parsley/salt mixture, and ad favorite seasonings (if not listed here). Place in a casserole dish, top with crushed crashers, dot with butter, and paprika, and bake 30 min in a 350 degree oven.

MIRLITON CASSEROLE

Mirliton Casserole image

This is a dish that our family always makes at Thanksgiving and Christmastime. At one time that was the only time we could eat the dish because the bush would die after the first freeze of the winter. Nowadays they have a way of producing these wonderful vegetables almost year round.

Provided by al_salihi

Categories Winter

Time 1h30m

Yield 16 1/2 pieces, 10-12 serving(s)

Number Of Ingredients 11

Ingredients

8 mirlitons (aka chayote or choko)
1 onion, diced fine
1 bell pepper, diced fine
2 stalks celery, diced fine
1/4 cup butter
2 lbs small shrimp, peeled & deveined
3 garlic cloves, diced fine
1/2 cup parsley, diced fine
1 cup fine fresh breadcrumb
salt & pepper
1/4 cup butter

Steps:

Take the mirlitons and boil until tender by sticking a sharp knife into it. If it goes in easily just as when testing a potato they are ready. Do not overcook.
Drain and cool.
Meanwhile, take your seasonings except for the garlic and parsley and saute until soft.
Add shrimp and saute until pink.
add garlic and parsley, bread crumbs, salt & pepper.
Turn off heat.
Take the mirlitons and cut in half lengthwise.
Take a teaspoon and scoop out the seed and sac that surrounds it.
Then scoop out the meat of the merliton and save it in the pan along with the dressing.
You can use the shells to refill with the dressing if you care to. Since I usually end up tearing my shells, I usually end up using a casserole dish and adding everything into it after mixing well.
If the mixture is dry once it is all mixed, you can add a little water or chicken broth a little at a time until it is just a tad pasty.
Place a pat of butter on each half and bake in medium oven until browned and bubbly.
You can make these ahead of time and freeze them.
Take them out a day before you need them and let them thaw in the refrigerator and bake right before serving.
For variety, you can use hot sausage out of the casing or ground meat.

Nutrition Facts : Calories 258.6, Fat 11.6, SaturatedFat 6.3, Cholesterol 162.7, Sodium 291.2, Carbohydrate 17.3, Fiber 3.9, Sugar 4.6, Protein 21.8

CHAYOTE CASSEROLE WITH GROUND PORK

Chayote Casserole with Ground Pork image

Number Of Ingredients 11

Ingredients

2 medium chayote squash, quartered lengthwise
1 tablespoon olive oil
1/2 pound lean ground pork
1/2 medium white onion, coarsely chopped
1/2 red bell pepper, coarsely chopped
1/2 teaspoon dried thyme
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
1/2 cup heavy cream
1 tablespoon bread crumbs
1/2 cup shredded manchego or mild Cheddar cheese

Steps:

1. In a large pan of salted boiling water, cook the chayotes over medium heat until tender, about 25 minutes. Drain and cool under running water. Peel off the thin skin and slice crosswise. Reserve in a bowl. 2. Preheat oven to 350°. Grease an ovenproof casserole dish. Heat the oil in a skillet and cook the ground pork until no longer pink. Add the onion and red pepper. Cook, stirring, until tender, about 5 minutes. Add the reserved chayote and the remaining ingredients, except the cheese. Stir to mix. Bring to a boil and cook for 1 minute. 3. Transfer the vegetables to the casserole dish. Sprinkle the cheese on top. Bake until completely heated through and the cheese is melted, about 20 minutes. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

MIRLITON (CHAYOTE) CASSEROLE

Mirliton (Chayote) Casserole image

In the south, or at least in Louisiana, we call Chayotes or Vegetable Pears, Mirlitons (MEL-a-tawn or MERL-a-tawn), depending on what New Orleans neighborhood you're from. It's a part of the squash family but it has a mild sweet flavor and can be used so many different ways. Here's my version of Traditional Mirliton Casserole.

Provided by Donna Graffagnino

Categories Seafood

Time 4h

Number Of Ingredients 20

Ingredients

5 lb about 8 medium mirlitons
1 lb ground beef
1 lb bulk pork sausage or ground pork
**or**
2 lb shrimp, crab, crawfish, scallops, any seafood you like (cooked or raw)
2 Tbsp olive oil
1 Tbsp creole seasoning (tony cacherie's or emeril's)
2 large onions, chopped
1 large red or green bell pepper, chopped
1 large carrot, peeled and chopped fine
3 stalk(s) celery, chopped
1 bunch green onions, sliced thin
1 large jalapeno, seeded and minced (about 1/4 c)
1/2 tsp dried thyme
1/4 c garlic, minced (not a typo)
1 tsp salt & freshly ground black pepper
1/4 c fresh parsley, chopped or 1/8 c dried
3 large eggs, lightly beaten
1+ c seasoned bread crumbs, lightly toasted
3/4 lb grated mozzarella or parmesan (optional)

Steps:

1. Bring a large pot of water to a boil. Add the mirlitons and cook until tender, 45 minutes to 1 hour. Remove from the heat, drain, and set aside to cool completely.
2. Sprinkle ground beef, pork or sausage with 1 tablespoon creole seasoning and brown in heavy skillet. Drain and set aside.
3. When the mirlitons are cool, cut them in half lengthwise, remove the seeds, peel, and coarsely chop. Set aside.
4. Heat the olive oil in a large heavy pot or Dutch oven over medium-low heat. Add the onions, bell peppers, carrots, celery, green onions and jalapeno. Add remaining creole seasoning and the thyme. Cook slowly, stirring, until the vegetables are soft and lightly golden, about 30 minutes.
5. Add the garlic and cook, stirring, for about 2 minutes. Add the mirlitons and cook, mashing them with a potato masher, until very tender and most of the liquid has evaporated, about 30 minutes.
6. At this point, if you want a smoother textured casserole use an immersion blender or put mixture into a food processor or blender in small batches until everything is pureed. If you like a chunkier casserole then skip this step.
7. Add the meats or seafood, salt, black pepper, and parsley. Cook about 3 to 4 minutes stirring frequently to prevent sticking. Remove from the heat.
8. Add the eggs and toasted bread crumbs and mix well. You want the mixture to be tight, not too wet. Spoon the mixture into a 9 by 13-inch casserole dish. Sprinkle with mozzarella or parmesan cheese (optional), or with about 1-2 tablespoons of bread crumbs.
9. Bake at 350 until the topping is lightly browned and bubbly, about 40 minutes. Serve warm.
10. *NOTES: In a skillet, toast the breadcrumbs in a little olive oil over medium heat until it turns 2 shades darker. This will keep the casserole from being gummy.
11. If you make extra toasted breadcrumbs you can freeze them in a ziplock bag until you're ready to use them again.