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    Pastelón de Yuca (Cheesy Yuca Casserole)

    Appetizers, Salads, Sides, Recipes

    Ground chicken scented with onion and paprika sits between creamy layers of mashed yuca in this beloved Dominican dish that can be customized with your favorite protein. Serve with a generous side of vegetables for a complete meal.

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    Pastelón de Yuca (Cheesy Yuca Casserole)
    Total Time
    1 hr 15 mins
     

    Ground chicken scented with onion and paprika sits between creamy layers of mashed yuca in this beloved Dominican dish that can be customized with your favorite protein. Serve with a generous side of vegetables for a complete meal.

    Course: Side Dish
    Servings: 6
    Ingredients
    • 1 ¾ pounds yuca, peeled and chopped into 2-inch chunks
    • 1 large egg, lightly beaten
    • ½ cup whole milk
    • 1 tablespoon extra-virgin olive oil
    • ½ red bell pepper, finely chopped
    • ½ small yellow onion, finely chopped
    • 12 ounces ground chicken
    • ½ lemon, juiced
    • ½ teaspoon paprika
    • 1 cup marinara sauce
    • ¾ teaspoon salt
    • ½ cup shredded Cheddar cheese, divided
    • ½ cup shredded mozzarella cheese, divided
    Instructions
    1. Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
    2. Bring a medium pot of water to a boil. Add yuca, cover and cook until completely tender, 30 to 35 minutes. Drain and remove any fibrous strings from the yuca. Mash with a potato masher until lump-free, then stir in egg and milk until completely creamy and smooth.
    3. Meanwhile, heat oil in a large skillet over medium-high heat. Add pepper and onion; cook, stirring, for 2 to 3 minutes. Add chicken, lemon juice and paprika; cook, stirring occasionally, until the chicken is no longer pink, about 5 minutes. Add marinara and salt and cook until warmed through, about 3 minutes.
    4. Layer half of the yuca mash in the bottom of the prepared baking dish. Add the chicken mixture and top with 1/4 cup Cheddar and 1/4 cup mozzarella. Evenly top with the remaining yuca mash and sprinkle with the remaining 1/4 cup each Cheddar and mozzarella. Bake until the cheese is melted and the edges are golden, about 30 minutes. Let stand for 5 minutes before cutting into 6 pieces.
    Recipe Notes

    To make ahead
    Refrigerate cooked chicken (Step 3) in an airtight container for up to 1 day.

    You can find more details for this recipe at eatingwell.com: Pastelón de Yuca (Cheesy Yuca Casserole)

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