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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.