Cajun Mirliton Casserole
Tender mirlitons (chayote squash) baked with a spiced breadcrumb-herb topping and creamy vegetarian filling. A classic New Orleans comfort dish that's hearty, aromatic, and deeply satisfying.
- Total time
- 50 min
- Servings
- 6
- Calories
- 285
- Protein
- 12g
Ingredients
- 4 whole mirlitons (chayote squash)
- 1 whole yellow onion
- 2 stalks celery stalks
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1.5 cups whole milk
- 1 cup sharp cheddar cheese, shredded
- ½ teaspoon cayenne pepper
- ½ teaspoon dried thyme
- 1 cup panko breadcrumbs
- 3 tablespoons fresh parsley, finely chopped
Instructions
- 1
Set the oven to 350°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Fill a large pot with water and bring it to a boil over high heat—you'll see rolling bubbles breaking the surface continuously.
- 3
Place the 4 whole mirlitons in the boiling water and cook for 12–15 minutes until a fork pierces the flesh easily with no resistance.
- 4
Remove the mirlitons from the water with a slotted spoon and place them on a cutting board to cool for 5 minutes until you can handle them safely.
- 5
Once cool enough to hold, cut each mirliton lengthwise from top to bottom into two equal halves.
- 6
Using a melon baller or small spoon, scoop out the center pit from each mirliton half, then scoop out the soft flesh, leaving a 1/4-inch border inside the skin—like hollowing out a canoe.
- 7
Chop the scooped mirliton flesh into 1/4-inch cubes by first cutting lengthwise into strips, then cutting across into small pieces.
- 8
Cut the yellow onion in half lengthwise from root to tip, place flat-side down on the cutting board, and slice crosswise into 1/4-inch pieces.
- 9
Place each celery stalk on the cutting board and slice straight across into 1/4-inch-thick pieces, about the width of a pencil.
- 10
Melt 4 tablespoons of butter in a large skillet over medium heat until it stops foaming and looks clear, about 2 minutes.
- 11
Add the chopped onion and celery pieces to the skillet and stir every 30 seconds until the onion becomes soft and translucent, about 4–5 minutes.
- 12
Sprinkle 3 tablespoons of flour over the onion mixture and stir constantly for 1 minute until the flour is completely coated in butter and no dry spots remain.
- 13
Slowly pour in 1.5 cups of milk while stirring constantly with a wooden spoon to prevent lumps from forming, about 2 minutes.
- 14
Continue stirring over medium heat until the sauce thickens enough that a spoon dragged through it leaves a brief gap that slowly closes, about 3–4 minutes.
- 15
Remove the skillet from heat and stir in the chopped mirliton cubes, 1 cup of shredded cheddar cheese, 0.5 teaspoon cayenne pepper, and 0.5 teaspoon dried thyme until fully combined.
- 16
Taste the mixture and add a pinch of salt and black pepper if needed—it should taste richly seasoned with a gentle heat from the cayenne.
- 17
Arrange the 8 mirliton shell halves in a single layer in a 9-by-13-inch baking dish, skin-side down and hollow-side up, like boats ready to be filled.
- 18
Spoon the creamy mirliton mixture evenly into each shell half, filling them completely so the filling mounds slightly above the rim.
- 19
In a small bowl, mix 1 cup of panko breadcrumbs and 3 tablespoons of finely chopped fresh parsley together until the parsley is evenly distributed throughout.
- 20
Sprinkle the breadcrumb-parsley mixture evenly over the top of each filled mirliton half, covering the filling completely.
- 21
Place the baking dish in the preheated 350°F oven and bake for 20–25 minutes until the breadcrumb topping turns the color of warm honey and feels crispy when you tap it with a spoon.
- 22
Remove the casserole from the oven and let it rest on the counter for 5 minutes before serving—this helps the filling set slightly and makes each half easier to handle.
Tools you’ll need
- large pot
- slotted spoon
- cutting board
- chef's knife
- melon baller or small spoon
- large skillet
- wooden spoon
- 9-by-13-inch baking dish
- small bowl
- oven
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