Name: Juana's Yucca Casserole
Prep time: 35 s
Cook time: 30 s
Total time: 65 s
Yield: 12
Ingredients: 2 pounds frozen yucca or freshpeeled and cubed (make sure stringy cores in centers are removed); 1 pound potatoespeeledcubed; 1 tablespoon salt; 2/3 cup (5 fluid-ounces can) NESTLÉ® CARNATION® Evaporated Milk; 3 tablespoons butter; 1 teaspoon salt; 1/2 teaspoon ground white or black pepper; 1 large eggseparated; 1/4 cup (1 1/2 ounces) grated Parmesan cheese or Gruyère cheese

MAKE IT

Instrucciones En Español

Step 1

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.

Step 2

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

Step 3

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.

Step 4

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.

Step 5

Bake for 30 to 35 minutes or until hot.

INGREDIENTS

2 pounds frozen yucca or fresh, peeled and cubed (make sure stringy cores in centers are removed)
1 pound potatoes, peeled, cubed
1 tablespoon salt
2/3 cup (5 fluid-ounces 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 ounces) grated Parmesan cheese or Gruyère cheese