Mirliton Casserole
Mirliton casserole is a Gulf Coast side dish that turns mild chayote squash into a savory, bread-crumb-topped bake. The squash is softened first in a covered dish, then simmered with onion, celery, bell pepper and garlic, so it soaks up the flavor of the base. Stir in shrimp or ground beef if you want a heartier dish, or leave the meat out and serve it as a plain vegetable side.
Instructions
Set the mirliton halves seed-side up in a microwave-safe or oven-safe dish with about 1 inch (2.5 cm) of water. Cover with foil for the oven or plastic wrap for the microwave, and cook at 350°F (175°C) or on high in 10-minute intervals. They are ready when a fork or knife slides through easily.
Let the mirliton cool until you can handle them, then cut them into large dice.
Melt the butter in a pan over medium heat and sauté the onion, celery and bell pepper. Add the garlic shortly before the vegetables are fully soft so it does not scorch.
If you are using meat, add the shrimp or ground beef to the pan. Cook until the beef is lightly browned or the shrimp are just turning pink. Skip this step for a vegetable-only version.
Stir in the diced mirliton and the bay leaf, and let the mixture simmer for 5 to 10 minutes.
Take the pan off the heat and season with salt, pepper and parsley to taste. Transfer everything to a casserole dish and cover the top with bread crumbs.
Bake at 350°F (175°C) until the filling is bubbling and the bread crumbs have browned.
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