Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Chayote Ground Beef Casserole
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- #47771
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1/2 pound lean ground beef
2 tablespoons vegetable oil
1/2 cup onion, chopped
1 tablespoon green bell pepper, seeded and chopped
2 cups chayote squash, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh parsley, chopped
2 tablespoons butter, melted
1/4 cup bread crumbs
directions
Preheat oven to 350 degrees F. Grease a casserole dish.
Heat a skillet over medium heat. Add the ground beef and oil and cook, stirring, until the beef is crumbled and no longer pink.
Add the onion, bell pepper, chayote, salt, and pepper. Reduce heat to medium low and cook until the vegetables are soft, about 30 minutes. Stir in the parsley.
Place the beef mixture into the prepared casserole dish. Combine the melted butter and bread crumbs. Sprinkle over the top of the beef mixture.
Place in the oven and bake at 350 degrees F for 20 minutes or until the breadcrumbs are golden brown.
Serve hot.
nutrition data
311 calories, 25 grams fat, 10 grams carbohydrates, 12 grams protein per serving. This recipe is low in carbs.
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reviews & comments
Not impressed with this recipe. Flavor was good but casserole was dry and fell apart. Next time I will boil the chayote first and add an egg or chicken broth and bread crumbs to bind it together
This isn't really a casserole that you can slice, it's definitely a looser consistency. Report back if you modify it next time to change the consistency to your liking and let us know how it works out for you so others can benefit from your suggestion.