Mirliton Ritz Casserole

Jennifer Ellis


I enjoy cooking Cajun food, and this is more creole than Cajun. My daddy used to say that the only difference between a Cajun and a creole, was their roux. Cajun roux is more of a darker brown base, and Creole, is more of a tomato base added to a lighter roux.

(please note that recipe and picture are not my own, I do not remember where I got them from, but it's an awesome recipe, I wanted to share)

★★★★★ 1 vote
10 Min
30 Min


1 lb
ground beef
1 medium
onion, chopped
1 small
bell pepper, chopped
ribs of celery chopped
1 tsp
garlic powder
1 can(s)
cream of mushroom soup
1 box
8oz ritz crackers (keep 1 c. for the topping set aside)
1/2 tsp
each.... parsley, salt
black or red pepper to taste butter for topping, paprika for garnish
chayote (or mirliton), squash

How to Make Mirliton Ritz Casserole


  • 1Peel/dice Mirlitons, brown ground beef, saute onions, bellpepper, and clery with the beef, add garlic , mirlitons, and 1/4 C. water, simmer until Mirletons are tender, add soup, and crushed crackers, and parsley/salt mixture, and ad favorite seasonings (if not listed here). Place in a casserole dish, top with crushed crashers, dot with butter, and paprika, and bake 30 min in a 350 degree oven.

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About Mirliton Ritz Casserole