Cheesy Chayote-Corn and Onion Casserole
2 pounds chayote squash
1-1/2 pounds fresh onions, cut into narrow wedges
2 ears corn, cut from cob or 2 cups frozen corn thawed
2 cups jalapeño jack cheese, grated
2 cups cheddar cheese, grated
1-1/2 cups olives, quartered
Peel chayotes, cut in half, scoop out soft pits with spoon and cut into small cubes. (Yields about 6 cups.) Place squash in vegetable steamer; cover and cook 17-20 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. Makes 7 servings.
Per serving: About 351 cal, 19 g pro, 22 g carb, 22 g fat, 55% cal from fat, 56 mg chol, 616 mg sod, 7 g fiber.