Bolivian Cassava Casserole (Sonso de Yuca) is a receipe from eastern Bolivia. This makes a great gluten-free appetizer too.
Preheat the oven to 190C / 375F and grease a 27x19cm pan.
In a large bowl add mashed cassava, 2 cups of cheese, butter, and milk. Mix and put in the already greased pan.
Bake for 15 minutes, remove from the oven and sprinkle 1/2 cup of grated cheese. Bake for 5 minutes or until the cheese is golden brown.
Serve while hot.
The sonso dough can be frozen for up to 3 months.