Recipe Development and Food Styling by Giovanna Vazquez | Photography by Jim Bathie
Smoky tasso and sharp white Cheddar make this creamy mirliton casserole a holiday-ready side for your Louisiana table.
Tasso-Mirliton Casserole
Makes 6 servings
Ingredients
- 1 tablespoon olive oil
- ⅓ cup chopped tasso
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups heavy whipping cream
- 1 (8-ounce) block sharp white Cheddar cheese, shredded and divided
- 1 teaspoon fresh thyme leaves
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon Creole seasoning
- 3 mirlitons, halved, seeded, and cut into ¼- to ½-inch-thick slices
Instructions
- Preheat oven to 350°.
- In a small skillet, heat oil over medium heat. Add tasso, and cook, stirring occasionally, until crisp. Remove from heat.
- In a small saucepan, melt butter over low heat. Stir in flour, and cook, stirring constantly, for 1 minute. Gradually whisk in cream until smooth; cook, stirring constantly, until thickened, about 5 minutes. Remove from heat, and stir in tasso, 1 cup cheese, thyme, salt, pepper, and Creole seasoning.
- Lightly spray an 11x7-inch baking dish with cooking spray; arrange mirliton in prepared pan. Pour cheese mixture on top, and cover with foil.
- Bake until mirliton is tender, 45 to 55 minutes. Uncover and sprinkle with remaining 1 cup cheese. Increase oven temperature to broil. Broil 3 inches from heat until cheese is melted and lightly browned in spots, 3 to 5 minutes. Let stand for 10 minutes before serving.
