GreensCast  

Mirliton Casserole
6 medium mirlitons
2 tablespoons margarine or butter
2 tablespoons oil Extra margarine or butter as needed
1 large onion, chopped
2 tablespoons bell pepper, chopped
2 teaspoons finely minced garlic
1 tablespoon parsley flakes
¼ teaspoon thyme
½ teaspoon rosemary
1 teaspoon salt
¼ teaspoon cayenne
½ teaspoon black pepper
2-4 cups seasoned coarse Italian breadcrumbs
1 small can mushrooms (stems and pieces)
2 pounds coarsely chopped fresh shrimp
1 egg
1 cup French breadcrumbs
Liquid margarine

Boil the mirlitons until tender. (Check them with a fork.) Butter a casserole. In a skillet sauté the onions and green pepper in 2 tablespoons butter or margarine and 2 tablespoons oil until soft. Drain. Dip the

mirlitons from the boiling water, allow them to cool, and cut them in half lengthwise. Remove the seeds. Scoop out the pulp and add it to the onions and pepper.

Add the breadcrumbs and seasonings. Cook about 15 minutes. Add the mushrooms and shrimp. Cook another 10 minutes.
Allow the mixture to cool slightly and add the raw egg. Stir until well blended. Top with breadcrumbs and drizzle liquid margarine over the top. Bake at 350° until brown.

Variations
1. Omit the shrimp and add 1½ cup chopped ham or 1½ cup browned and drained sausage.
2. Leave about ¼" of pulp in the shells. Fill them with the mixture and bake for stuffed mirlitons.