Chayote Corn Casserole

I stumbled upon some chayotes at our grocery store in the Woo- Hoo! section. I always love a good deal (4 for $0.99) and trying something new. For those of you not familiar with chayote, they are a green Mexican squash, with a texture and flavor similar to a cucumber. When the girls went down to nap - it was time to cook!

The best part about this recipe is it can be prepped in the afternoon and just heated in the oven.

Picture of a chayote below:

It was a crowd pleaser for the entire family! Both girls ate their entire bowl and asked for more.

Kinsley "taste testing" before we ate dinner.

Ingredients

• 2 medium chayotes, peeled, halved, pitted, and cut into 1/4-inch-thick slices (4 cups)

• 1 bag frozen corn kernels

• 1 1/2 cups milk (I used whole milk since we always have so much in the house)

• 4 TBS. butter

• 1 tsp. garlic (I love the squeeze one that lives in your fridge)

• 1 small onion, diced (option for 1/2 cup frozen onions)

• 3 eggs

• 3 TBS all-purpose flour

• 1 cup grated cheese (I used a combo of Mexican cheese + mozzarella)

• 1/4 tsp. freshly ground black pepper

• 1 cup breadcrumbs

Preparation

1. Preheat oven to 350˚F [only if cooking right away]. Spray baking dish/bowl with cooking spray.

2. Cook chayote in large saucepan of boiling, salted water, 6 minutes. Drain, and set aside.

3. In tandem, microwave frozen corn bag (or cook as instructed subtracting 1 minute from your cook time).

4. Bring corn, milk, 4 TBS. butter, and garlic to a boil in medium saucepan. Remove from heat, and set aside.

5. Sauté onion in chayote pan until soft.

6. Remove from heat and stir in chayote, corn, and milk mixture.

7. Whisk eggs with flour in small bowl. Stir into milk mixture and cheese into chayote mixture. Season with salt and pepper.

8. Transfer to prepared baking dish and mix 3/4 of bread breadcrumbs in. Sprinkle remaining breadcrumbs over the top.

9. Bake for 45 minutes at 350˚F. Let cool before serving.

Recipe inspiration here.