Escondidinho (Beef & Cassava Casserole)

• Prep time: 25 minutes

• Cook time: 35 minutes

• Total time: 1 hour

• Servings: 6 servings

• Country of Origin: Brazil

• Description: A comforting baked casserole ("little hidden one") consisting of seasoned shredded beef topped with a velvety layer of mashed cassava and melted cheese.

• Presentation & How It's Eaten: Cut into square slices directly from baking dish, served hot as a main course with green salad.

• Ingredients:

  • 1.5 lbs cassava / yucca roots, peeled and chopped

  • 1/2 cup whole milk

  • 2 tbsp unsalted butter

  • 1.5 lbs cooked shredded beef or sun-dried beef (carne-de-sol)

  • 1 yellow onion, diced

  • 2 cloves garlic, minced

  • 2 ripe tomatoes, chopped

  • 1.5 cups shredded mozzarella or Requeijão cheese

  • 2 tbsp olive oil

  • Salt and black pepper, to taste

• Step-by-Step Directions:

  • Boil & Mash Cassava: Boil cassava in salted water for 25 minutes until tender. Drain, remove woody inner core, and mash smooth with milk and butter. Season with salt.

  • Sauté Meat: Heat olive oil in a skillet; sauté onion and garlic for 3 minutes. Stir in tomatoes and shredded beef, cooking for 8 minutes. Season with black pepper.

  • Layer Casserole: Spread shredded beef mixture evenly across bottom of a greased baking dish. Cover completely with mashed cassava layer.

  • Top with Cheese: Sprinkle shredded mozzarella evenly over mashed cassava layer.

  • Bake: Bake in a preheated oven at 380°F (190°C) for 20 minutes until cheese is melted, bubbly, and golden brown. Serve hot.

• Optional: Substitute beef with shredded seasoned chicken or shrimp.

• Cooking Tips: Ensure inner fibrous stem of cassava is removed before mashing for a smooth texture.

• Nutrition Facts:

  • Calories: ~460 kcal

  • Total Fat: 22g

  • Saturated Fat: 11g

  • Cholesterol: 95mg

  • Sodium: 580mg

  • Total Carbohydrates: 38g

  • Dietary Fiber: 4g

  • Sugars: 3g

  • Protein: 30g