Mirliton El Casserole

If you’re from New Orleans, you know mirlitons. The rest of the country calls them chayote squash, but down in Louisiana they’ve always been mirlitons, and this casserole is one of the most beloved ways to cook them.

Browned ground beef gets slow-cooked with chopped onion, bell pepper, and diced mirlitons until the squash turns tender and almost translucent. The mixture goes into a buttered casserole with parsley folded in, bread crumbs scattered on top, and 20 minutes in the oven to crisp up that golden crust.

Mirlitons have a mild, slightly sweet flavor that absorbs whatever you cook them with. Here they soak up the beefy, peppery juices and become the best part of every bite.

Kitchen Tips

• Cook the mirliton mixture slowly on the stovetop. Rushing it on high heat means the beef dries out before the squash gets tender.
• Peel and seed the mirlitons before chopping. The seed is edible but has a different texture that doesn’t work well in a casserole.
• Butter the casserole dish generously. The bread crumb topping sticks to the sides and becomes a crispy bonus.

Variations

• Use shrimp instead of ground beef for a more traditional Cajun seafood version.
• Add a few dashes of hot sauce or cayenne to the meat mixture for more Louisiana heat.
• Stir in shredded cheddar or pepper jack cheese before baking for a melty, richer casserole.