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    You are in: Home / Recipes / Mirliton Casserole Recipe
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    Mirliton Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    1 hr

    30 mins

    al_salihi's Note:

    This is a dish that our family always makes at Thanksgiving and Christmastime. At one time that was the only time we could eat the dish because the bush would die after the first freeze of the winter. Nowadays they have a way of producing these wonderful vegetables almost year round.

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    Serves: 10-12


    1/2 pie ...

    Units: US | Metric


    1. 1
      Take the mirlitons and boil until tender by sticking a sharp knife into it. If it goes in easily just as when testing a potato they are ready. Do not overcook.
    2. 2
      Drain and cool.
    3. 3
      Meanwhile, take your seasonings except for the garlic and parsley and saute until soft.
    4. 4
      Add shrimp and saute until pink.
    5. 5
      add garlic and parsley, bread crumbs, salt & pepper.
    6. 6
      Turn off heat.
    7. 7
      Take the mirlitons and cut in half lengthwise.
    8. 8
      Take a teaspoon and scoop out the seed and sac that surrounds it.
    9. 9
      Then scoop out the meat of the merliton and save it in the pan along with the dressing.
    10. 10
      You can use the shells to refill with the dressing if you care to. Since I usually end up tearing my shells, I usually end up using a casserole dish and adding everything into it after mixing well.
    11. 11
      If the mixture is dry once it is all mixed, you can add a little water or chicken broth a little at a time until it is just a tad pasty.
    12. 12
      Place a pat of butter on each half and bake in medium oven until browned and bubbly.
    13. 13
      You can make these ahead of time and freeze them.
    14. 14
      Take them out a day before you need them and let them thaw in the refrigerator and bake right before serving.
    15. 15
      For variety, you can use hot sausage out of the casing or ground meat.

    Ratings & Reviews:

    • on December 26, 2009


      OMG!!! My grandmother would be so proud of me if she were alive today! I haven't had meliton casserole since I was a child. Down South we pronounce it MELL-ee-taw. Anyway, it was delicious! It could be a meal in itself. I added two things to make it more like grandma's...olive oil during he saute and parmesian cheese mixed with the breadcrumbs and sprinkled on top as well. I found that putting the pats of butter on top as the recipe called for made it a little runny. I think next time I will either use less butter or none at all. Another issue I had was that I boiled my melitons for at least 45 minutes but I think they could have cooked a bit longer. They were a litle tough to scoop out. We served this as a vegetable sidedish with Christmas dinner. There was NONE left the next day! 100% YUM!

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    • on February 19, 2008


      great taste and easy to make! I do a few things different. I add 2 tsp dried chili flakes @ step 3. I use half the butter and add olive oil. I use 1 3/4 cups dried itlian bread crumbs. No extra salt needed. I sprinkle some bread crumbs over the dish after step 11. Great with any roasted meat or salmon.

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    • on February 11, 2008



    Nutritional Facts for Mirliton Casserole

    Serving Size: 1 (258 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 258.6
    Calories from Fat 104
    Total Fat 11.6 g
    Saturated Fat 6.3 g
    Cholesterol 162.6 mg
    Sodium 291.2 mg
    Total Carbohydrate 17.3 g
    Dietary Fiber 3.8 g
    Sugars 4.6 g
    Protein 21.7 g

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