This mirliton seafood casserole recipe originally came from New Orleans native Carol Katz. It makes many servings for a large group and freezes well, so it can be made ahead of time. Mirliton casserole with crabmeat, crawfish and shrimp Makes.
In Greece this gorgeous tart is more commonly known as galaktoboureko – layers of filo pastry enclosing a thick custard, then soaked with a lemon-spiked syrup. Lisa's recipe tastes just like a Greek holiday – it's a must-try recipe.