Mirliton (Mirleton) Vegetable Pear Casserole

6 servings Prep: 20 m Cook: 45 m Total: 1 h 5 m Intermediate
5.0/5 (1)
The vegetable used to make this dish has several spellings and wordings: Mirleton, Mirliton, Vegetable Pear, or Chayote. The chayote is a pear-shaped member of the gourd family with thick apple-green skin weighing 1/2 to 1 pound. Its crisp flesh is mild in flavor, falling somewhere between cucumber and summer squash. This hearty casserole layers parboiled mirlitons with seasoned ground beef and pork, topped with sharp cheddar cheese and baked until bubbly. Though the chayote can be prepared many ways, it is always cooked, never eaten raw. It can be steamed, boiled, sliced, diced, sautéed, roasted, or pickled.

Ingredients

6 servings
  • 5-6 mirlitons, parboiled until barely tender
  • 1 medium onion, chopped
  • 1 pound ground beef
  • 1/2 pound ground pork, pork sausage or Jimmy Dean sausage
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper, optional
  • 1/2 cup celery, chopped
  • 1/2 cup bell pepper, chopped
  • 2 tbsp roux for flavor
  • 2 tbsp oil or butter for browning
  • 1 cup sharp cheddar cheese

Step-by-Step Instructions

  1. Preheat oven to 350°F. Peel, slice and parboil the mirlitons until barely tender, about 15-20 minutes. Drain and set aside.
  2. In a separate pan over medium-high heat, brown the beef and pork in the oil, breaking up the meat as it cooks, about 8-10 minutes. Add and sauté the onion, bell pepper and celery until tender, about 5 minutes. Drain any excess oil.
  3. Mix and heat through the salt, black pepper, red pepper (if using), and the optional roux to the meat mixture, stirring until well combined, about 2-3 minutes. Do not add the cheese yet.
  4. In a greased casserole dish, put one layer of sliced mirlitons and one layer of ground meat mixture, alternating until the casserole is filled, ending with meat on top.
  5. Sprinkle the sharp cheddar cheese evenly on top of the casserole. Bake in the preheated 350°F oven for 25 minutes or until the cheese is melted and golden and the entire dish is heated through.

Common Problems and Solutions

Q: How do I know when the mirlitons are parboiled enough?

A: The mirlitons should be barely tender when pierced with a fork—still slightly firm, not mushy. They'll continue cooking in the oven, so you want them underdone at this stage. Usually 15-20 minutes of boiling is sufficient.

Q: Can I prepare this casserole ahead of time?

A: Yes! Assemble the casserole completely but don't add the cheese yet. Cover and refrigerate up to 24 hours. When ready to bake, top with cheese and add 10 extra minutes to the baking time since it's starting cold.

Q: The casserole seems watery after baking. What happened?

A: Mirlitons release moisture as they cook. Make sure you drain the parboiled mirlitons well and also drain excess oil from the meat mixture. If needed, you can bake uncovered for an extra 5-10 minutes to evaporate excess liquid.

Tips and Techniques

The optional roux adds a deeper, more traditional Cajun flavor to the meat mixture. If you don’t have prepared roux on hand, you can skip it or make a quick one by browning 2 tablespoons of flour in the meat drippings before adding the vegetables. Sharp cheddar is key for flavor—mild cheese won’t provide enough punch against the mild mirlitons.

Ingredient Substitutions

  • ground pork: all ground beef or ground turkey
  • sharp cheddar cheese: pepper jack or Monterey Jack cheese
  • mirlitons: yellow squash or zucchini
  • roux: omit or use 1 tbsp Worcestershire sauce

Equipment Needed

  • Large pot for parboiling mirlitons
  • Large skillet or sauté pan
  • 9x13 inch casserole dish or similar 2-quart baking dish
  • Knife and cutting board

Historical Context

Mirlitons (chayote squash) have been a staple in Louisiana cooking since the 19th century, particularly in New Orleans and Cajun country. The gourd-like vegetable thrives in the Louisiana climate and was often grown on backyard trellises, making it an economical and plentiful ingredient for creative cooks.