Juana's Yucca Casserole

Juana's Yucca Casserole
Makes:
12
servings
Prep Time:
35
minutes
Total Time:
65
minutes
based on 6 reviews
2

Dietary Considerations:

Low CalorieVegetarian
This recipe inspired by our Circle of Friends member, Juana from the Dominican Republic, is a traditional side dish that is easy to prepare for everyday meals yet special enough to serve when entertaining. Mashed yucca and potatoes are enriched with egg yolk and evaporated milk, lightened with beaten egg white and sprinkled with Parmesan cheese before baking.

In this recipe:

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Ingredients:

  • 2 lbs. frozen yucca or fresh, peeled and cubed (make sure stringy cores in centers are removed)
  • 1 lb. potatoes, peeled, cubed
  • 1 tablespoon salt
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 3 tablespoons butter
  • 1 teaspoon salt
  • 1/2 teaspoon ground white or black pepper
  • 1 large egg, separated
  • 1/4 cup (1 1/2 oz.) grated Parmesan cheese or Gruyère cheese

Directions:

PLACE yucca and potato in large saucepan. Cover with water and 1 tablespoon salt; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until yucca and potatoes are tender; drain.

PREHEAT oven to 325º F. Grease 13 x 9-inch baking dish.

RETURN yucca and potatoes to saucepan. Add evaporated milk, butter, 1 teaspoon salt and white pepper. Beat with hand-held mixer until smooth. Stir in lightly beaten egg yolk.

BEAT egg white in small bowl until soft peaks form. Fold whites into potato mixture. Spoon mixture into prepared baking dish. Sprinkle with Parmesan cheese.

BAKE for 30 to 35 minutes or until hot.


Reviews:

Review This Recipe

TAHNKS FOR THIS EXCELLENT RECIPE

 Star(s)

gabriela villafranca from BROWNSVILLE, TX

I ate yuca before with mojo de ajo and it's great. I will try this recipe it sounds real good and easy to make, i am sure it will taste as good as it sounds. I love casseroles. Thanks for this recipe

Read More Reviews

Review This Recipe
  •  Star(s)

    It is a great idea.

    claire-anne aikman from

    All this time using yucca and I never thought to do this! Thanks!

  •  Star(s)

    TAHNKS FOR THIS EXCELLENT RECIPE

    gabriela villafranca from BROWNSVILLE, TX

    I ate yuca before with mojo de ajo and it's great. I will try this recipe it sounds real good and easy to make, i am sure it will taste as good as it sounds. I love casseroles. Thanks for this recipe

  •  Star(s)

    Excited to try it

    Carol Keimer from EASTLAKE, OH

    Sounds very good and easy to make. Thank you for the great idea.

  •  Star(s)

    Awesome yucca dish!

    Maria Kelly from Perth Amboy, NJ

    This was awesome! I substituted my favorite mozzarella cheese for the parmesan and it worked wonderfully.

  •  Star(s)

    juana's yucca casserole

    elaine hilton from Little Falls, NJ

    Delicious!! Very easy to make! Everyone will LOVE this delicious, satisfying mael.

  •  Star(s)

    I enjoyed it very much.

    maureen denise oneill from DOYLESTOWN, PA

    This recipe was my first introduction to cooking with yucca. I enjoy baking casseroles and was glad to receive ideas from Santo Domingo.

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 200
  • Calories from Fat: 45
  • Total Fat: 5g (7% of DV)
  • Saturated Fat: 3g (14% of DV)
  • Cholesterol: 30mg (10% of DV)
  • Sodium: 850mg (35% of DV)
  • Carbohydrates: 35g (12% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 3g
  • Protein: 4g
  • Vitamin A: 2% of DV
  • Vitamin C: 40% of DV
  • Calcium: 6% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Juana's Yucca Casserole

Ingredients

  • 2 lbs. frozen yucca or fresh, peeled and cubed (make sure stringy cores in centers are removed)
  • 1 lb. potatoes, peeled, cubed
  • 1 tablespoon salt
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 3 tablespoons butter
  • 1 teaspoon salt
  • 1/2 teaspoon ground white or black pepper
  • 1 large egg, separated
  • 1/4 cup (1 1/2 oz.) grated Parmesan cheese or Gruyère cheese

 

Directions

PLACE yucca and potato in large saucepan. Cover with water and 1 tablespoon salt; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until yucca and potatoes are tender; drain.

PREHEAT oven to 325º F. Grease 13 x 9-inch baking dish.

RETURN yucca and potatoes to saucepan. Add evaporated milk, butter, 1 teaspoon salt and white pepper. Beat with hand-held mixer until smooth. Stir in lightly beaten egg yolk.

BEAT egg white in small bowl until soft peaks form. Fold whites into potato mixture. Spoon mixture into prepared baking dish. Sprinkle with Parmesan cheese.

BAKE for 30 to 35 minutes or until hot.

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