Cheesy Chayote-Corn and Onion Casserole

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Cheesy Chayote-Corn and Onion Casserole

 

2 lbs. chayote squash

1 1/2 lbs. fresh onions, cut into narrow wedges

2 ears corn, cut from cob or 2 cups frozen corn thawed

2 cups jalapeno jack cheese, grated

2 cups cheddar cheese, grated

1 1/2 cups olives, quartered

pimentos

 

Peel chayotes, cut in half, scoop out soft pits with

spoon and cut into small cubes, about 6 cups. Place

squash in vegetable steamer; cover and cook 17 to 20

minutes until tender. Drain.

Sauté onions in large oiled skillet for 7 to 10

minutes or until tender.

Butter a 3-quart shallow wide baking dish and layer

with half onion, half chayote, half corn, half of each

cheese and half olives, in that order. Repeat layering

except for olives; set aside.

Bake uncovered in a 375 degrees oven for 30 to 40

minutes or until hot and light golden brown. Sprinkle

with reserved olives. Let stand 10 minutes. Cut and

top with pimento strips and serve. Serves 7.

 

 

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