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Juana’s Yucca Casserole recipe

Juana's Yucca Casserole.This recipeinspired by Juana Encarnacion from the Dominican Republic, isa traditional side dish that is easy to prepare for everydaymeals yet special enough to serve when entertaining. Mashed yuccaand potatoes are enriched with egg yolk and evaporated milk,lightened with beaten egg white and sprinkled with Parmesan cheesebefore baking.

Recipe: Juana’s Yucca Casserole

2 pounds frozen yucca or fresh, peeledand cubed (make sure stringy cores in centers are removed)
1 pound potatoes, peeled, cubed
1 tablespoon salt
2/3 cup (5-ounce can) NESTL ® CARNATION® EvaporatedMilk
3 tablespoons butter
1 teaspoon salt
1/2 teaspoon ground white or black pepper
1 large egg, separated
1/4 cup (1 1/2 ounces) grated Parmesan cheese or Gruyerecheese

  • Place yucca and potato in large saucepan.Cover with water and 1 tablespoon salt; bring to a boil. Cookover medium-high heat for 15 to 20 minutes or until yucca andpotatoes are tender; drain.
  • Preheat oven to 350°F (175°C).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 beatenegg yolk.
  • Beat egg white in small bowl until softpeaks form. Fold whites into potato mixture. Spoon mixture intoprepared baking dish. Sprinkle with Parmesan cheese.
  • Bake for 30 to 35 minutes or until hot.

    Makes 12 servings.

    Recipe and photograph are the property of Nestl ® and, used with permission.

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