Best Crusty Chayote Casserole Recipes

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CHAYOTE & POTATO CASSEROLE



Chayote & Potato Casserole image

Make and share this Chayote & Potato Casserole recipe from Food.com.

Provided by Bergy

Categories     Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

1 1/4 lbs chayotes, peeled and cut int 1/2 inch cubes (including the seed)
1 1/4 lbs potatoes, peeled and cut into 1/2 inch cubes
4 tablespoons butter
1/4 cup shallot, chopped
1 medium red pepper, chopped fine
2 1/2 tablespoons flour
1 1/4 cups milk
1/3 cup heavy cream (I omit the cream and increase the milk but the cream is better)
salt & pepper
1/2 teaspoon nutmeg
3/4 cup parmesan cheese or 3/4 cup gruyere cheese, grated

Steps:

  • Boil the potatoes & chayotes until just tender about 3-4 minutes, drain.
  • Melt 2 tbsp butter in a skillet and stir fry the shallots& peppers until just tender apprx 6 minutes, remove from heat and pour into a dish Melt remaining butter in the same skillet, stir in the flour and when well browned slowly add the milk and cream, whisk over medium heat until the sauce boils and thickens, stir and cook 2 minutes longer Add the shallots& peppers to the sauce, add salt, pepper& nutmeg, stir in 1/4 cup of cheese Spread the potato& chayotes in a shallow baking dish, add sauce& mix gently Smoothe the top and sprinkle with 1/2 cup cheese.
  • Cover with foil& bake in 350F until bubbling (apprx 20 minutes), remove foil and allow the cheese to brown- 10 more minutes Serve hot.

Nutrition Facts : Calories 311.6, Fat 18.4, SaturatedFat 11.3, Cholesterol 56.6, Sodium 284.4, Carbohydrate 28.4, Fiber 4.2, Sugar 3.5, Protein 10.2

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

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.

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