Chayote Casserole - Kraft Recipes Top
Comida Kraft
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Chayote Casserole

Prep Time
Total Time

8 servings

Some like it hot! And if they do, they'll love this jalapeno-spiked Chayote Casserole.

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Make It

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  • Preheat oven to 375°F. Place chayotes and epazote in saucepan. Add enough water to cover. Bring to boil on high heat, stirring occasionally. Reduce heat to medium-low; simmer 10 min. Drain; discard epazote. Set aside. Heat oil in small heavy-bottomed skillet on medium heat. Add poblano chiles and onions; cook 5 min. or until tender, stirring occasionally. Stir in jalapeño peppers.
  • Layer half each of the tomatoes, poblano mixture and chayotes in 2-qt. baking dish; sprinkle with half of the cheese. Repeat all layers.
  • Bake 20 to 25 min. or until mixture is heated through and cheese is melted.

Special Equipment Needed

Serving Suggestion

Serve with a piece of cooked lean meat and mixed green salad tossed with your favorite KRAFT Dressing.


Substitute 4 cups sliced cleaned nopales cactus for the chayotes. Boil in salted water 15 min., then drain before using as directed.

Special Extra

Prepare casserole in foil-lined baking dish, making sure there is enough foil extending over edges of dish to cover and seal. Freeze casserole until firm. Remove from dish; wrap tightly with foil. Place foil-wrapped casserole in freezer-weight resealable plastic bag. Label and date. When ready to thaw, unwrap frozen casserole and return to original baking dish. Thaw overnight in refrigerator, then bake as directed just before serving.


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 160
Total fat 11g
Saturated fat 6g
Cholesterol 30mg
Sodium 190mg
Carbohydrate 10g
Dietary fiber 3g
Sugars 5g
Protein 8g
% Daily Value
Vitamin A 25 %DV
Vitamin C 50 %DV
Calcium 20 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from Excellent recipe. Excellent recipe. The squash can be bland, so next time I will add salt to the boiling water and season again to taste with salt and pepper before I bake it. I used fresh minced garlic also! A very good addition.
Date published: 2002-02-06
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