Cassava and Salt Fish Casserole

Name: Cassava and Salt Fish Casserole
Prep time: 12 min
Cook time: 40 min
Total time: 52 min
Yield: 8.00 porciones
Cuisine: Local
Ingredients: 2 Pounds Cassava; 4 Cubes MAGGI® Onion and Garlic Cubes; 4 Cups Water; 2 Tablespoons Vegetable Oil; 2 Mediums Onion; 5 Pieces Garlic; 5 Mediums Tomatoes; 1 Cup Carrots; 1 Pound Salt Fish; 1 Tablespoon MAGGI® Pepper Sauce Mild; 2 Tablespoons Butter; 1 Cup CARNATION® Full Cream Evaporated Milk; 2 Cups Cheddar Cheese

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Total: 52min

Preparation: 12min

Cooking: 40min
Portions: 8
Difficulty: Easy

Ingredients

2 Pounds Cassava (peeled and diced)
4 Cubes MAGGI® Onion and Garlic Cubes
4 Cups Water
2 Tablespoons Vegetable Oil
2 Mediums Onion (diced)
5 Pieces Garlic (diced)
5 Mediums Tomatoes (diced)
1 Cup Carrots (grated)
1 Pound Salt Fish (boiled and flaked)
1 Tablespoon MAGGI® Pepper Sauce Mild
2 Tablespoons Butter
1 Cup CARNATION® Full Cream Evaporated Milk
2 Cups Cheddar Cheese (grated)

Instructions

In a pot add cassava, Onion and Garlic Cubes and 4 cups of water. Bring to a boil and cook for fifteen minutes or until cassava is soft.
In a saucepan heat oil. Add onion, garlic, tomatoes and carrots. Cook for three minutes then add flaked salt fish and Mild Pepper Sauce incorporate well. Set aside.
In a medium bowl, place drained cassava and using a potato masher, mash cassava. Add butter and Evaporated Milk. Continue to mash cassava until mixture is smooth.
Spray casserole dish with cooking spray. Spread salt fish mixture evenly into dish. Spread cassava evenly on to salt fish. Sprinkle cheese on top.
Place in a preheated 375°F (190°C) oven. Bake for 20 mins