Real Recipes From Real Home Cooks ®

mirliton ritz casserole

(1 rating)
Recipe by
Jennifer Ellis
Pace, FL

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 rating)
prep time 10 Min
cook time 30 Min

Ingredients For mirliton ritz casserole

  • 1 lb
    ground beef
  • 1 md
    onion, chopped
  • 1 sm
    bell pepper, chopped
  • 2
    ribs of celery chopped
  • 1 tsp
    garlic powder
  • 1 can
    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
  • 4-5
    chayote (or mirliton), squash

How To Make mirliton ritz casserole

  • 1
    Peel/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.