Stuffed Mirliton Casserole

8 Mirlitons
2 Large Onions (chopped)
1 bell pepper (chopped)
6 Tablespoons Butter
2 Cups Italian Bread Crumbs
2 Cloves Garlic (minced)
1 Pound Shrimp
1 cup Ham (chopped fine)
Salt & Black Pepper (to taste)
Cayenne Pepper (to taste)
2 Tbsp. Chopped Parsley
3 Green onions (chopped)
 
Simmer whole mirlitons in salted water until tender, 
about 1 to 1-1/2 hours. (Cooking time can be 
reduced by halving the mirlitons lengthwise with a 
sharp knife before boiling). 
Remove from water, drain, and cut in half 
(if you haven't already done so). 
Remove the large seed, peel and chop the pulp 
and set aside.

Saute chopped onions, garlic, bell pepper, ham and 
shrimp in butter over Medium heat until tender, about 
10 minutes. Stir in pulp, salt, and pepper, and cook for 
about 5 minutes, stirring often.  You want to evaporate 
as much moisture as possible.

Add parsley, green onions and mix thoroughly. 
Add as much of the bread crumbs as you think you need.
Taste for seasoning.

Fill an oven-proof casserole dish with this mixture. 
Sprinkle the top with bread crumbs and dot with butter.

Bake in a 375-degree Fahrenheit oven for about 
25 minutes, or until thoroughly warmed. SERVES 8.