Keshi Yena - Baked Cheese Casserole Recipe

Ever dreamed of a dish that combines rich, savory meat with layers of gloriously melted baked cheese? Get ready to fall in love with Keshi Yena, Aruba’s iconic stuffed cheese casserole! This isn't just any cheese dish; it's a symphony of cheesy goodness, savory ground beef, and surprising sweet-salty pops from olives and raisins. Forget complicated recipes; this is your definitive, single-method Keshi Yena, perfectly adapted for home kitchens in the US. It’s naturally gluten-free, packed with protein, and impressive enough for any special occasion. Let’s get cooking!

Ingredients

• For the Savory Filling:
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 1 bell pepper (any color), finely chopped
• 2 cloves garlic, minced
• 1 pound (450g) lean `ground beef` (80/20 blend recommended for richness)
• 1 (14.5-ounce) can diced tomatoes, undrained
• 2 tablespoons capers, drained
• 1/2 cup green olives, pitted and sliced
• 1/4 cup raisins or sultanas
• 1 tablespoon Dijon mustard
• 2 tablespoons ketchup or tomato paste
• 1 teaspoon Worcestershire sauce
• 1/2 - 1 whole Scotch bonnet or habanero pepper, finely minced (optional, see Pro Tips for heat adjustment)
• Salt and freshly ground black pepper to taste
• 2 large eggs, lightly beaten
• For the Cheese Shell & Topping:
• 1.5 pounds (approx. 680g) Edam or Gouda cheese, sliced thinly (about 1/8 to 1/4 inch thick)
• Optional: 1 egg, lightly beaten (for egg wash on top)

Directions

1. Make the Savory Filling
   1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper, sautéing until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
   2. Add the `ground beef` to the skillet, breaking it up with a spoon. Cook until browned and cooked through, about 8-10 minutes. If there's excessive fat, carefully drain it off.
   3. Stir in the diced tomatoes (with their juice), capers, olives, raisins, Dijon mustard, ketchup/tomato paste, Worcestershire sauce, and the minced Scotch bonnet or habanero (if using). Season with salt and pepper.
   4. Bring the mixture to a simmer, then reduce heat to low and cook, stirring occasionally, for 15-20 minutes, or until the liquid has significantly reduced and the filling is thick and glossy. You should see the bottom of the pan when you stir.
   5. Remove the skillet from the heat and let the filling cool for at least 15-20 minutes. It should be warm, but not hot, to the touch. This is crucial to prevent the eggs from scrambling.
   6. Once cooled slightly, stir the lightly beaten eggs into the filling until well combined.
2. Line the Cheese Shell
   1. Preheat your oven to 375°F (190°C).
   2. Grease a 2-2.5 quart (approx. 8x8 or 9x7 inch) baking dish.
   3. Arrange the thinly sliced Edam or Gouda cheese to line the bottom and sides of the baking dish. Overlap the slices generously to ensure there are no large gaps. Some slices should extend slightly up the sides to create a proper "shell."
   Assemble & Bake
   1. Spread the prepared savory filling evenly into the cheese-lined baking dish. Gently press it down.
   2. Cover the top of the filling with another layer of overlapping cheese slices. For an extra golden-brown top, you can lightly brush the top cheese layer with a beaten egg wash.
   3. Bake for 30-35 minutes, or until the top is bubbling, the cheese is beautifully melted and lightly browned, and the internal filling is hot and set. If the top starts to brown too quickly, you can loosely cover it with foil.
   4. Once baked, remove from the oven and let the Keshi Yena rest for 10-15 minutes. This brief resting period helps the casserole set, making it easier to slice and ensuring the cheese is still wonderfully stretchy.
3. Serve & Store
   1. Slice the Keshi Yena into squares or wedges and serve warm.
   2. To reheat leftovers, cover them loosely with foil and warm in a moderate oven (around 300°F/150°C) until heated through. For a re-melted, bubbly cheese top, remove the foil for the last 5-10 minutes.